A recipe for making rye bread the traditional Jewish way that I have been baking for over 60 years.
New York style Deli Rye Bread makes excellent sandwiches. It uses a higher proportion of wheat flour to rye flour making it lighter in texture.
Servings Prep Time
1 Loaf 45 minutes
Cook Time Passive Time
45 minutes 5 hours
To make two square loaves.
For the Sponge:
• 1½ Cup bread flour
• 1½ Cup rye flour
• 1 Tsp instant yeast
• 2½ Tbsps Sugar
• 2½ Cups water, at room temperature
Remaining Ingredients for the Dough:
• 4½ Cups bread flour (a little more or less if required)
• 1½ Tsp instant yeast
• ½ Cup caraway seeds
• 3 Tsps salt
1. First make the sponge, and leave for 3 to 4 hours.
2. Leave the dough to rest for about 25 minutes. Then start kneading again, adding a little flour (not too much) if required. When the dough is of the correct consistency, if pressed with a fingertip, the dough should be springy and "jump" back. If it feels sticky, turn it out onto your counter and knead in a little extra flour.
3. Cover it and let it rise until double in volume. This should take about 1½ to 2 hours. When done, turn the dough out onto a lightly floured counter and press it down gently. Fold it and shape it into square-ish shaped ball (this is an easier shape) and put it back into the bowl after re-oiling, this time for about 45 minutes.
4. Tin loaves and leave for an hour or two until ready.
5. Place bread stone in oven and preheat the oven to 230C. Using a sharp knife, blade or lame make three or four ¼" or ½" deep slashes
6. Spray the top of the dough with a fine mist of water and quickly but gently place the dough on the baking sheet/ stone in the oven.
7. Bake for 15 minutes and then turn the heat down to 200C for another 30 minutes or so, until the bread is done, golden brown and sounds hollow when tapped on the bottom. Let the bread cool down completely before slicing.
Added by: MDS
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The Shipton Millers