Our version of Jewish Deli Rye
This rye bread recipe is another of our favorites. We sometimes make a large batch and either refrigerate the dough or bake several loaves to donate to a fund raising bake sale or to give to friends. We dedicate this one to a Jewish lady friend – Evelyn Wilde – who recently passed away. This rye was a favorite of hers, and she particularly enjoyed my offering it in white paper bakery bags labeled Harry’s Wry Bread..
This is the one loaf recipe that you can easily adjust for a larger batch of two or more..
1 cup rye flour
3 cups bread flour
2 (or more) tablespoons molasses
1 ½ cups warm water
1 tablespoon Kosher salt (+ more for sprinkling on top)
1 tablespoon dry yeast
2 tablespoons+ caraway seeds
In your mixer bowl, combine the yeast, water, and molasses. Stir and let sit for the yeast to proof. When foamy, add the salt and caraway seeds; then start adding the flour while mixer runs at low speed. Mix thoroughly for about 10 minutes until dough comes away from sides, forms into one piece, and is smooth and elastic. If kneading by hand, mix in enough flour until the dough pulls away from the side of the bowl. Put the dough on a lightly floured counter. Knead the dough until smooth and elastic, adding enough flour to keep it from sticking to your hands the counter but not enough to make the dough hard and dry.
See Kneading Bread Dough
Place the dough in a lightly oiled bowl,turn the dough so the top surface has a light film of oil, and allow to rise – covered – until about doubled in size… 1 ½ hours is usually enough.
Preheat oven to 375 F. Sprinkle cornmeal on baking sheet.
Beat egg with fork in small bowl.
Remove dough from bowl and place on floured surface. Form into oval loaf and place on baking sheet. Cut one slash down the middle of loaf. Brush with the beaten egg. Sprinkle liberally with caraway seeks and Kosher salt. Bake for 45 minutes at 375. Remove from oven to cooling rack. When cooled, slice, spread with butter and enjoy your rye bread!
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