One of the things that I tend to do in the morning is look at the daily recipes on the Allrecipes site. This morning, there was a recipe for Real NY Jewish Rye Bread. It looked interesting, especially since it called for pickle juice and dry potato flakes.
It turns out that the pickle juice, or vinegar, along with the dry potato flakes are a dough enhancer which is especially important when using rye flour and whole wheat flour.
I pretty much followed the recipe on the Allrecipes site, with the exception of omitting the caraway seeds, and using my bread machine in place of a stand mixer. The reason that I omitted the caraway seeds is that the master taste tester cannot stand them.
Ingredients for Jewish Rye Bread:
I used the following ingredients for the seedless Jewish Rye Bread: Water, canola oil, dill pickle juice, dry potato flakes, demerara sugar, sea salt, bread flour, rye flour and instant yeast. If you don’t have demerara sugar, you can use light brown sugar instead.
Making the Dough for Jewish Rye Bread:
Even though I used my bread machine, I tried to replicate the kneading process called for in the original recipe. I added the ingredients to the pan of the bread machine in the order listed, and started the machine on the dough cycle.
For my bread machine, it takes 20 minutes from the start for it to begin the mixing/kneading process.The reason that this is important is that the recipe called for mixing the dough for a couple of minutes until it is rough and shaggy looking, and then letting it rest for 30 minutes. Therefore, once the mixing began, I stopped the machine after the dough had come together and had a rough, shaggy appearance. This was about six minutes after the mixing started.
Forming the Dough for Jewish Rye Bread:
Since it took my bread machine 20 minutes to start the mixing process, I plugged it back in after 10 minutes of the dough resting, and let it go through the complete dough cycle. I was quite impressed with how nicely the dough had risen. I turned the dough out onto a floured surface, shaped it into a log, and put it into a greased, 9×5-inch loaf pan.
I covered the loaf pan with a towel, and let the dough rise for about 75 minutes, or until it had risen slightly above the top of the pan.
Finishing the Jewish Rye Bread:
Into a 350° F oven the bread went for 35 minutes, until it was golden brown and cooked through. I removed the bread from the oven, and placed it on a wire rack to cool thoroughly. I was a bit concerned that the pickle juice would dominate the flavor of the rye bread, especially since I could smell it during the cooking process. However, this was not the case. The bread had a wonderful texture and was incredibly tasty. Yum!
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Jewish Rye Bread (Bread Machine) (Adapted from Real NY Jewish Bread on the Allrecipes site)
- 1 cup (8 ounces) filtered water
- 1/4 cup (1.75 ounces) canola oil
- 1/4 cup (2 ounces) dill pickle juice
- 3 Tablespoons dry potato flakes
- 1 1/2 Tablespoons demerara sugar
- 1 1/2 teaspoons fine sea salt
- 2 cups (10 ounces) unbleached bread flour
- 1 cup (5 ounces) rye flour
- 2 1/2 teaspoons bread machine yeast
- Place all ingredients in pan of bread machine in the order listed. Start the dough cycle. Once the dough has come together into a rough, shaggy ball, stop the bread machine, and let the dough rest in the covered bread machine. Depending on the bread machine, start the mixing/kneading process in the bread machine after 30 minutes (I plugged my bread machine back in after 10 minutes since it takes 20 minutes from the start to the beginning of the mixing of the dough). Allow the bread machine to complete the dough cycle.
- Turn the dough onto a lightly floured surface and shape it into a log or rectangle to fit into a 9x5-inch loaf pan. Place the dough into a greased 9x5-inch loaf pan. Cover with a clean kitchen towel and let rise until the top of the dough has risen slightly over the top of the pan, 60 to 90 minutes.
- Place rack in middle of oven; preheat oven to 350° F.
- Bake loaf until golden brown and cooked through, about 35 minutes. If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from oven. Remove bread from pan and cool completely on a wire rack. Yield: 1 loaf.