Jewish Rye Bread

The crispy crust, the tight chewy crumb, it's all here! Jewish deli rye bread


Jewish Rye/ Eastern European Rye Bread
Yield: 2 large loaves, weighing 1 pound 13 ounces (834g)

*The caraway seeds are optional, but I highly recommend using them both crushed and whole.

Equipment: 1 large bowl greased, and two cookie sheets covered with parchment paper.
Oven temp 425°F or 218 ℃

In the bowl of a stand mixer with the dough hook attached; mix together:

2-3/4 cup of warm water (588g)
3 tablespoons of vegetable shortening
3 cups of medium or light rye flour (309g)
1 tablespoon plus 1 teaspoon of instant yeast
1 tablespoon of sugar
Mix on the lowest speed and slowly add:

3 to 3-1/2 cups (approximately) of bread flour, or all purpose flour. Gradually add the flour and stop when the dough forms a ball. (360g)

Continue on the lowest speed about 3 minutes then scrape the bowl down, rest the mixture for 15 minutes, add:2 teaspoons of kosher salt
*1 tablespoon of finely ground caraway seeds ( grind whole seeds in a spice or coffee grinder)
and 1 tablespoon of whole caraway seeds
Knead the dough on low-medium speed for another 5 minutes. Use a silicone spatula to remove the dough to the greased bowl. Invert the dough so that the top is also greased. Cover with plastic and rest the dough until doubled in volume, about 1 to 1-1/2 hours. The time depends on your room temperature.

Deflate the risen dough and turn it onto your work surface. Use a small amount of flour if necessary ( you may not need it ).
Cut the dough into two even pieces. For each piece:
Flatten into a rectangle measuring 9 x 12 inches (for smaller loaves 9 x 6 inches). With the long side facing you, fold the sides in toward the center and from the top, begin tightly rolling the dough pinching and tucking with each roll pushing your fingers down to ensure a good seal. Pinch the dough where it makes a seam. This is the bottom of the bread. Preheat oven to 425°F or 218℃. Make an egg wash using 1 egg white and 1 teaspoon of water or milk. , whisk together.
Place the loaf on the prepared pan and cover with a piece of oiled plastic wrap, cover and let this rest for about 30 minutes until the bread looks puffy.
Place a small pan on the bottom of the oven and add 2 cups of water. The steam will create a beautiful crust.

Using a serrated knife or single-edge razor make 3 or 4 slashes across the top of the bread about 1/2 inch deep. Paint the egg wash on with a pastry brush and place the bread in the oven. Bake for 15 minutes, then lower the oven temperature to 400°F or 200℃ and continue baking for another 25 minutes ( 15 minutes for small loaves). Until the internal temperature reaches 200°F or 93℃

Cool on a rack. This bread stores well for a few days. It can also be frozen.