How Do I Choose the Best Rye Breads

  1. The Best Rye Bread Ever

  2. Homemade Rye Bread
    • 1 1/2 tablespoons yeast
    • 2 cups warm water
    • 1 1/2 teaspoons salt
    • 1 1/2 tablespoons caraway seeds
    • 1 1/2 cup rye flour
    • 3 cups all-purpose flour
    • 2 tablespoons cornmeal for dusting
    Cornstarch Wash
    • 1/4 tsp cornstarch
    • 1/4 cup water

    1️⃣In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. Add in all-purpose flour 1 cup at a time, adding more if necessary to form a dough ball that doesn’t stick to the sides of the bowl. Dough should be soft, not stiff, but should hold together on its own without being overly sticky.

    2️⃣Transfer to a lightly greased large bowl. Cover with a dish towel and let rise until double, about 1 hour.

    3️⃣Shape it into a loaf by stretching the dough from the top center of the dough ball over the edges, and then underneath. It should look and feel like you are holding the loaf with two hands and are pulling the dough inside out with your thumbs. Give several of those pulls with your thumbs until you have a nice looking little loaf.

    4️⃣Dust a pizza peel or wooden cutting board with cornmeal. Put the loaf on the prepared board and let it rise for another 40 minutes.

    5️⃣Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone.

    6️⃣Dissolve the cornstarch in the 1/4 cup water. Microwave for 45 seconds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top.

    7️⃣Bake the loaf directly on the stone. When you put the loaf in, pour a tall glass of water into the shallow pan below. It’ll pop and sizzle and steam, so watch your hands. Close the oven door and bake for 30 minutes.

  3. Rye Bread
    The crispy crust, the tight chewy crumb, it’s all here! Jewish deli rye bread
    The crispy crust, the tight chewy crumb, it’s all here! Jewish deli rye bread

    Jewish Rye/ Eastern European Rye Bread
    Yield: two large loaves

    *The caraway seeds are optional, but I highly recommend using them both crushed and whole.

    Equipment: 1 large bowl greased, and two cookie sheets covered with parchment paper.
    Oven temp 425°F or 218 ℃

    In the bowl of a stand mixer with the dough hook attached; mix together:

    2-3/4 cup of warm water (588g)
    3 tablespoons of vegetable shortening
    3 cups of medium or light rye flour (309g)
    1 tablespoon plus 1 teaspoon of instant yeast
    1 tablespoon of sugar
    Mix on the lowest speed and slowly add:

    3 to 3-1/2 cups (approximately) of bread flour, or all purpose flour. Gradually add the flour and stop when the dough forms a ball. (360g)

    Continue on the lowest speed about 3 minutes then scrape the bowl down, rest the mixture for 15 minutes, add:2 teaspoons of kosher salt
    *1 tablespoon of finely ground caraway seeds ( grind whole seeds in a spice or coffee grinder)
    and 1 tablespoon of whole caraway seeds
    Knead the dough on low-medium speed for another 5 minutes. Use a silicone spatula to remove the dough to the greased bowl. Invert the dough so that the top is also greased. Cover with plastic and rest the dough until doubled in volume, about 1 to 1-1/2 hours. The time depends on your room temperature.

    Deflate the risen dough and turn it onto your work surface. Use a small amount of flour if necessary ( you may not need it ).
    Cut the dough into two even pieces. For each piece:
    Flatten into a rectangle measuring 9 x 12 inches (for smaller loaves 9 x 6 inches). With the long side facing you, fold the sides in toward the center and from the top, begin tightly rolling the dough pinching and tucking with each roll pushing your fingers down to ensure a good seal. Pinch the dough where it makes a seam. This is the bottom of the bread. Preheat oven to 425°F or 218℃. Make an egg wash using 1 egg white and 1 teaspoon of water or milk. , whisk together.
    Place the loaf on the prepared pan and cover with a piece of oiled plastic wrap, cover and let this rest for about 30 minutes until the bread looks puffy.
    Place a small pan on the bottom of the oven and add 2 cups of water. The steam will create a beautiful crust.

    Using a serrated knife or single-edge razor make 3 or 4 slashes across the top of the bread about 1/2 inch deep. Paint the egg wash on with a pastry brush and place the bread in the oven. Bake for 15 minutes, then lower the oven temperature to 400°F or 200℃ and continue baking for another 25 minutes ( 15 minutes for small loaves). Until the internal temperature reaches 200°F or 93℃

    Cool on a rack. This bread stores well for a few days. It can also be frozen.

  4. rye bread
    No skill is required, time is the best chef! Just combine, rest, bake and done! You will get a crispy surface yet soft texture dark rye bread.

    Bread flour 400g
    Dark rye flour 100g
    Raw cane sugar 20g
    Dark melt powder 5g
    Instant yeast 8g
    Sea salt 5g

  5. Rye Bread
    Delicious Homemade Rye Bread doesn’t get much simpler than this bakery style artisan bread. Caraway and rye flour gives the bread its distinct flavor.


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