Jewish Rye Recipe

[Pat Goldberg]

Does anyone have a tried and true recipe for a non-sourdough rye? I would love to see it, as well as get recommendations on a brand of rye flour.

Thanks,

Pat G.

[T.Davis]

I have been after this for awhile too. A lot of the recipes I have tried are way too dense. Too much rye flour but some recipes called for 100% rye flour.
I am posting this one because it is the closest I have gotten to the texture I want. Still looking though.

Rye Bread

Note: Maybe increase the caraway seeds to 2 tbls. Mix the gluten in with the flour. Also the caraway.

Makes 1 1/2 pound loaf

1 cup buttermilk
1/4 cup warm water as needed
1 tbl vegetable oil
1 large egg
2 tablespoons honey
1 1/2 teaspoons salt
1 tbl caraway seed
1 cup rye flour
2 1/2 cups bread flour
1 tbl vital wheat gluten
1/4 cup dry milk powder
2 teaspoons yeast

Preheat oven to 350F.

Place all ingredients in to your bread machine in the
order specified by your machine's manual. Set to dough cycle.

Form loaf and let rise for 45 minutes. Use egg + tbl water to glaze.

[Liz K]

I've got a recipe for rye bread that I've "perfected" over the years, but it does require making a sponge a day or 2 ahead. To me, this is essential for good rye. My recipe uses medium rye flour, and is NOT dense. The Bakers catalog carries medium rye.

If you're interested, I'll see if I can post the recipe.

~Liz

Link: http://ww2.kingarthurflour.com/cgibin...

[Pat Goldberg]

I'm used to making a sponge. If you would post it, I would be grateful. Thanks.

[Liz K]

Pat, you specified "Not sourdough", so I wasn't sure this would be what you wanted. Please be aware that this is NOT a "professional" recipe, so I hope it contains all the info you need. Feel free to contact me if you have a question.

Liz's Sour-dough Rye Bread (2 loaves)

Starter:
1 1/2 C. medium rye flour
1 envelope dry yeast
1 C. luke-warm water

Dissolve yeast in water, stir in flour, put in greased bowl (it will bubble-up!) Cover bowl with plastic wrap punched with a few holes. Leave at room temperature 2-3 days.

Add:

1 1/4 C. warm water
2 T. sugar
2 T. wheat gluten
1 tsp. Salt
2 T. caraway seeds
2 C. medium rye flour
4 C. (approx.) bread flour

Using dough hook, knead for 15 minutes. Place in greased bowl, covered, in warm place, 1-1 1/2 hours. Punch down, let rest 10 minutes. Shape into 2 loaves on greased and corn-meal sprinkled cookie sheet. Let rise 45 minutes to 1 hour. Brush with beaten egg/water mixture. Bake at 375 for 45 minutes (last 15 minutes, out of pan), with pan of water in oven.

[Karl S.]

I prefer Hodgson Mills rye, which I get can get at Shaws. Then again, I prefer to mix it with first clear flour from King Arthur than regular bread flour, something I picked up from the seminal "Secrets of A Jewish Baker", sometimes also using altus (a mash of stale rye bread crust) as recommended in that book.

[Irwin Koval]

Pat Goldberg: I'm not sure if my interpertation of "Jewish Rye Bread" is the same as yours. In my experience the bread is based upon, Rye or Corn Bread traditionaly sold in "New York City". Both breads made, Kosher Style" are, "Parve" eaten with meat or dairy. Parve Breads never use ANY dairy or animal product's. These breads are made as "KarlS" suggested using "Altus + Rye Sour". actual amounts of "Rye Flour' used is actualy not very much, rye flour has no Gluten. It's mixed with Common Flour and High Gluten Flour. In the wonderfull cookbook again mentioned by KarlS, "Seceret's of a Jewish Baker" the author "George Greenstein" advises that the real Jewish Rye Bread recipe is for "Sour Rye Bread" his "Corn Bread" recipe is included as well. When I lived in Hong Kong we were frustrated trying to bake Jewish Rye Bread, a friend advised we telephone, George Greenstien, [fifteen years before he wrote the book] who owned a Bakery in Long Island,he said bring a Jewish Bread Baker to Hong Kong. We followed advice the baker he sent, Robert Berkowitz set us up, his formulas, methods and breads were the same as in the book. he even taught us "Lindy's Cheescake Recipe". If you aren't able to get the recipes i'll copy and Fax, pages from the book.

[baruch]

Just some comments:

Parve does not indicate no animal products were used. Eggs are pareve and are an animal product.

Rye flour does indeed contain gluten. Those with Celiac Disease or on a gluten free diet for other reasons cannot consume rye.

[Irwin Koval]

Baruch: Check the link on this page regarding "Kosher Parve Certification". It clearly states that "Parve Foods". May not contain any meat or dairy products, but according to Jewish law are allowed to contain Eggs, Honey or Fish. I'm sorry that I did not take into consideration persons who have Celiac Disease. It's correct that Rye Flour does contain some Gluten, however it does not contain enough gluten forming proteins to raise loafs, the gluten it contains is comparativly delicate strands. My response was taking into consideration only authentic Jewish Rye that always use rye flour in formula. I've never seen one without a mixture of flours, called New York Jewish Rye Bread. Eat in Good Health!

Link: http://www.jivdaya.org/kosher_parve_c...

[Pat Goldberg]

Irwin, there is a subtle difference between "meat" used in the definition and "animal" used in your original post.

[Irwin Koval]

Pat: a bird, bee, or fish are not animals. Nor was I [at least I think] being subtle. Since this wasn't being posted on the "Kosher Board" I was trying to assertain the difference between so called "Jewish Rye" compared to other types of breads. The important part of my post was to share with you and other Chowhound's the Taste, Texture and Flavor of my favorite sandwich bread. Especially since so many of the foods I enjoyed growing up in New York City seem to be getting scarcer. Judging by many recent posts on all the boards, many are seeking memory foods.

[Pat Goldberg]

Of course they are animals. They are not mammals, or marsupials, but they are animals.

I understood the backdrop for your post snd appreciate it.

[baruch]

Irwin, I too understood the gist of your post and found it helpful.

Just wanted to clarify for people who think pareve means no animal products. Vegans and many vegetarians consider an egg to be an animal product as it comes from an animal. Stating that "pareve" status indicates no animal products is misleading. There is enough confusion around kashrut without adding more, which is why i mentioned it.

thanks

[Irwin Koval]

Pat and Baruch: This posting has given me a appetite, that required me to order $60.00 of fresh baked New York Bread's from Tribeca's Oven to satisfy my palate. Certainly quicker gratification, much less work, then waiting for a sour and altus. Plus that way i'm sure of the results. Now if I can find a Sicilian Bread completely, covered with seseme seeds, crusty, like you can find in New York i'd feel even better. There used to be a Boston Bakery, Kasanof's that sold frozen, partialy baked kosher rye and pumpernickle bread's that were excellent.

[Pat Goldberg]

Kasanof's is still in business. I have never seen frozen versions, but they sell rye and pumpernickel, onion rolls, etc. Their onion rolls are OK.

I'll check the freezer section next time I shop, but I really want to learn to make an excellent rye.

Pat G,

[Irwin Koval]

Pat:This starter recipe is the best i've ever tried. Worked for a seattle bakery that lost it's starter, better then original,also used in Hong Kong. I hope it provides the magic for your rye bread. Please consider, nothing is more important then improvising steam when baking rye bread to perfect the crust. Hope i've been of assistance, interested in your result's. Irwin

Link: http://www.recipesource.com/ethnic/no...