Real NY Jewish Rye Bread

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C). Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Remove loaf from the pan and cool on a wire rack.'}

📊 Nutrition Facts

Per serving (14 servings total)