* Exported from MasterCook *
Bread, Jewish Rye
Recipe By :King Arthur Baking
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fatfree Grains
Hand Made Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rye sour
1 tablespoon sourdough starter -- ripe (fed) , (4g)
2 1/4 cups organic pumpernickel flour -- rounded Tbsp, (237g)
7/8 cup room-temperature water -- 70F, (198g)
Old bread soaker
1 cup bread -- heaping cup,
1/3 cup cool water -- (74g)
Dough
3 1/2 cups Unbleached All-Purpose Flour -- Note (418g)
1 cup water -- +
1 tablespoon water -- 80F, (241g)
1/3 cup old bread soaker -- from above, at room
temperature, (85g)
1 tablespoon caraway seeds -- optional
1/2 teaspoon ground caraway seeds -- optional
2 teaspoons salt
1 teaspoon instant yeast
*The remaining rounded tablespoon of rye
sour can either be discarded or used to start Rye Sourdough Starter.
Looking for a Jewish rye bread recipe made the traditional way, with
a rye sour and old bread soaker? This Jewish rye delivers tangy rye
flavor and a moist, chewy crumb. It's the perfect foundation for the
thickest, juiciest deli sandwich you can assemble.
Please read this recipe all the way through before starting; it's
good to understand right up front the time commitment, and there are
several useful tips at the end. Also, your successful execution of
this recipe will be greatly enhanced if you read and reference its
accompanying blog post, How to Make Jewish Rye Bread. The post
includes numerous helpful photos illustrating preparation techniques.
Note: all of the rye sour from above, minus one rounded tablespoon*
PREP: 50 mins
BAKE: 40 to 50 mins
TOTAL: 16:35
YIELD: one large loaf, 18 slices
To make the rye sour: Mix the ingredients until all the flour is
fully moistened; the mixture will be very stiff. Place the sour in a
nonreactive container, sprinkle with a light coating of pumpernickel
flour, cover, and let rest for 13 to 16 hours, preferably at a
temperature of 70F.
To make the old bread soaker: Cut the bread into 1" cubes and place
them in a lidded container. Add the cool water, shaking the container
to fully moisten the bread. Store the mixture overnight in the
refrigerator. Next day, squeeze out the excess water and stir the
bread until it breaks down and becomes the consistency of stiff
oatmeal. Measure out 1/3 cup (3 ounces, 85g), and bring to room
temperature (or warm briefly in the microwave). The remainder can be
stored in the refrigerator for up to a week.
To make the dough: Place all of the dough ingredients in a mixing
bowl. For best (and easiest) mixing and kneading, use a stand mixer;
see manual kneading directions in "tips," below. Using the dough
hook, mix on lowest speed for 3 minutes, then speed 2 for 3 minutes.
Ideal dough temperature after mixing is 78F.
Place the dough in an oiled bowl and cover. Allow the dough to rise
in a warm spot (78F) for 1 hour.
Deflate the dough; for best technique, see our video, how to deflate
risen dough. Cover the dough and allow it to rest for 10 minutes on a
floured surface, folded side up.
Preheat the oven and a baking stone (if you have one) for 1 hour at
460F. For added steam, preheat a cast iron frying pan on the shelf
below the stone for the same amount of time.
Shape the loaf into a bâtard, or football shape, taking care not to
rip the surface of the dough. Use flour on your hands and the table
to help prevent sticking. Pinch the bottom seam closed, if necessary.
Place the loaf on a lightly greased piece of parchment paper;
sprinkle the parchment with coarse cornmeal, if desired, before
adding the loaf. Cover and let rise for 40 to 45 minutes in a warm spot (78F).
Spray or brush the top of the loaf with room-temperature water and
sprinkle with additional caraway seeds, if desired. Score the loaf
with five horizontal cuts across the top of the loaf, holding the
blade perpendicular to the surface of the loaf. The cuts should
slightly diminish in length as they approach the tips of the loaf.
Carefully place the parchment onto a peel (or the outside bottom of a
baking sheet), and slide parchment and loaf onto the hot stone,
partially covering the loaf with a stainless steel bowl (see "tips,"
below), to trap the rising steam. If you're not baking on a stone,
simply transfer the parchment and loaf to a baking sheet, and place
in the oven - cover partially with a stainless steel bowl.
Pour 1/2 cup boiling water into the frying pan and shut the oven
door; this will create the steam necessary for a chewy, shiny crust.
Bake the bread for 10 minutes, then remove the bowl.
Reduce the oven temperature to 430F, and bake 30 to 35 minutes more,
checking often for color. The finished loaf should be a deep golden
brown when done; its internal temperature should be at least 205F.
Spray or brush the loaf with water again after removing it from the
oven. Cool the bread on a rack overnight before slicing.
Tips: This is a difficult dough to knead by hand because it's very
sticky. If you're up for the challenge, stir all the ingredients
together in a bowl until the mixture forms a shaggy mass. Turn the
dough out onto an unfloured work surface. Using a bowl scraper to
help, knead by hand for 10 minutes, or until the dough is relatively
smooth. Scrape the kneading surface frequently to help prevent
sticking; the dough will continue to be sticky throughout the
process. Wetting your hands, rather than adding more flour, will help
prevent sticking without making the dough too dry.
For best steam, cover the loaf with a large metal bowl, with the
front of the bowl hanging over the front of the baking sheet or stone
so the steam from the frying pan below can vent into the bowl. When
you're ready to remove the bowl, use a butter knife to lift it, then
grip and remove.
Once you've baked the loaf, be sure to save a large slice in the
freezer to make old bread soaker the next time you want to make this recipe.
Cal 60, Carb 12g, Sod 296mg, Fiber 2g, Pro 3g
S(Internet address):
https://www.kingarthurbaking.com/recipes/jewish-rye-bread-recipe
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Per Serving (excluding unknown items): 182 Calories; 1g Fat (4.7%
calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber;
trace Cholesterol; 309mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Vegetable; 0 Fat.
NOTES : 2020 - 1028