What makes jewish rye

Rye bread can be dense, and dark with a delicate sweetness, or a heady tang that lends itself to immense versatility. George Washington made a fortune distilling rye into whiskey at his Mount Vernon estate. It was German immigrants, and later Jewish and Russian immigrants, however, that really showed Americans the possibilities of rye bread.

A similar thing happened with Russia during the Cold War. They worked hard to Americanize so they stopped doing anything with rye bread. Rye is so easy to grow that Washington State classifies it as a Class C noxious weed because it often emerges in fields where it has not been planted.

Its true virtue, however, lies in its ability to be grown on marginal land. A generation raised on Wonder Bread might argue that industrialization also bred the flavor out of wheat bread, but wheat bread is at least easy to make. We use the oven now at low temperatures and bake it for many hours. Because we have cheap energy, we can have the oven on all night.

This site uses Akismet to reduce spam. Learn how your comment data is processed. The Million Gardens Movement doesn't just help you grow a garden, we're also bringing gardens to kids across the country — and you can help.

Why two challot on Friday night? The jews living in North Africa India Ethiopia and the Middle east were traditionnally baking very large "pitah" like the rest of the muslims communities and never taste any rye bread or challah which are made by the ashkenazim ashkenaz is the hebrew term for germany! Today the Challah is the main bread you can find every Friday in Israel therefore all communities Ashkenaz or sepharad eat it. Remember, Israel was recreated in land promised to the Jews thousands of years ago in the Middle East.

This has become problematic. The typical bread there is the pita pocket bread, and lavosh, which, if you look closely at it, is really matza. The Fresh Loaf, recently, published a great recipe and video of how to make great pita bread. So, if you want to lecture on the breads of Isreal, do Pita! I have been making that bread for years and just last week, I made 4 appetizer size loaves for my chopped liver. People could not believe that I made the chopped liver and the chopped herring and they were blown away by the quality of the rye bread.

Can that even be called a rye bread? Is that really how NY Deli Rye's are made? When you mix this very wet batter and allow it to sit for a couple to three days and ferment, you are producing a sourdough. The bread is classic Jewish Style Rye. You just need to perfect your shaping and slashing and decorating with extra caraway and coarse salt to make it look like the classic.

If I can do it, you can do it. Jewish rye has a sourdough base made from rye bread and is unlike typically American rye bread which is a regular bread made from rye flour. As someone brought up on Jewish rye, the stuff around today is a pale imitation of the real thing.

I suggest you consider Norm's recipe. His onion rolls which I've made several times are just as I remember in childhood. Let raise in the proofer at 74 degrees for an hour then put in 9 x 5 bread pan and back in proofer for 1 hour and 15 minutes for the final fermentation.

Put in degree oven and steamed the oven and the loaf almost doubled in size. I usually bake at for 15 minutes then drop temp to for about 14 minutes and check temp Will do this the next time I make this bread. I make sourdough rye this way and it comes out great. I live in Tennessee where you can't get good rye bread so I decided to make my own and am now making it for others. Reviews: Most Helpful. I live in an area of NY that is blessed with both Jewish delis and bakeries and this bread would be right at home in either.

I free formed my loaf and baked it on my pizza stone. This recipe is a keeper. Thanks for sharing, Dad! It simply adds gluten to the recipe, making for a nice rise. Vital wheat gluten would also work. And the pickle juice doesn't have to be a specific type. I used the juice from a jar of bread and butter pickles, I have also used both white and cider vinegar. It only imparts the slightest of taste and is primarily used as a dough conditioner.

This bread is absolutely fantastic! Follow the recipe exactly and you'll get a perfect loaf. The pickle juice is a must. PS: I'll never understand people who give low ratings to a recipe and admit they changed the recipe completely. At least try it as written to be able to give an honest rating.

The first time I tried this I did everything by hand. I live in a small town in the far south of Mexico and am an hour and a half from the closest grocery store. I had to substitute light rye flour someone brought me from the States and brown sugar but luckily I make my own dill pickles so I had the juice.

It came out good. In the mean time someone gave me a kitchen aid stand mixer and I used it the second time and the bread came out superb!!! I added about half a tablespoon more caraway seeds and used a coffee grinder on half of them and left the other half whole to give it a stronger caraway flavor.

The first loaf was done in a smaller bread pan and this loaf was done in the recipes suggested 5 x 9 pan. Made quite a difference. Made Rubens that were to die for. The hardest part was finding sauerkraut and corned beef. Thanks for the recipe since in 16 years in Mexico I have only seen rye bread twice and both times I got my hopes up and was sorely disappointed.

Keep em commin Dad. Cynthia C. This recipe is hands-down, the best recipe for rye bread I have encountered. I have successfully made it in the bread machine, using either the full loaf cycle, or the dough cycle and finishing it off the second rising in a loaf pan then baking it in the oven.

It is perfect as written but sometimes I add 1 heaping tsp. To change things up I've also substituted demerara sugar with organic barley malt syrup, which is commonly used by bread bakers. Thanks for a fantastic recipe. Wonderful bread. I did grind the caraway seeds cuz we don't care for the whole seeds. I let it over rise so it deflated a bit when I put it in the oven.

Thanks so much for sharing!