Real NY Jewish Rye Bread

Recipe View 2 mins Gather all ingredients to ensure a smooth baking process.

Recipe View 3 mins In the bowl of a stand mixer fitted with the paddle attachment, combine bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt. Mix on low speed until well combined. (2 minutes)

Recipe View 5 mins Gradually add warm water, canola oil, and pickle juice to the dry ingredients while mixing on low speed. (3 minutes)

Recipe View 30 mins Switch to the dough hook attachment and knead until the dough comes together but still appears rough and shaggy. (5 minutes)

Recipe View 6 mins Cover the bowl with plastic wrap and let the dough rest for exactly 30 minutes. This autolyse period allows the flour to fully hydrate.

Recipe View 2 mins Remove the plastic wrap and knead with the dough hook until the dough is smooth, firm, and only slightly tacky to the touch. (6-8 minutes)

Recipe View 1 hrs Turn the dough out onto a lightly floured surface and knead by hand until smooth and elastic. (1-2 minutes)

Recipe View 0 mins Form the 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 and let it rise in a warm place until nearly doubled in size. (Approximately 1 hour)

Recipe View 1 hrs Grease a 5x9-inch loaf pan. Turn the dough out onto a lightly oiled surface, shape it into a log, and place it in the prepared loaf pan.

Recipe View 0 mins Cover the loaf pan with a clean, damp kitchen towel and let it rise until the top of the dough has risen slightly above the rim of the pan. (60-90 minutes)

Recipe View 35 mins Place a rack in the center of the oven and preheat to 350°F (175°C).

Recipe View Bake the loaf in the preheated oven until it is golden brown and cooked through. The internal temperature should reach 190°F (90°C). If the crust begins to brown too quickly, tent it loosely with aluminum foil. (Approximately 35 minutes)

Recipe View Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving.