Rebecca's Jewish Rye Bread

Discover the timeless flavors of "Rebecca's Jewish Rye Bread," a hearty homemade loaf packed with earthy dark rye flour and the warm, aromatic bite of caraway seeds. Combining traditional techniques with simple pantry staples, this recipe yields a perfectly moist and chewy bread with a beautifully golden crust, thanks to an egg wash finish. The addition of white vinegar gives this loaf just the right tang, making it an ideal companion for deli sandwiches, soups, or as a flavorful standalone snack. With its irresistible texture and authentic taste, this Jewish rye bread recipe is sure to become a family favorite. Get ready to fill your home with the comforting aroma of freshly baked rye bread!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups Dark rye flour
• 2.5 cups Bread flour
• 2 tablespoons Caraway seeds
• 1.5 teaspoons Salt
• 1 tablespoon Granulated sugar
• 1 packet Active dry yeast
• 1.75 cups Warm water (about 110°F/43°C)
• 2 tablespoons Vegetable oil
• 1 tablespoon White vinegar
• 2 tablespoons Cornmeal (for dusting)
• 1 large Egg white
• 1 tablespoon Water (for egg wash)

Directions

Step 1

In a large mixing bowl, combine the dark rye flour, bread flour, caraway seeds, salt, and sugar.

Step 2

In a small bowl, dissolve the active dry yeast in 1/4 cup of the warm water. Let it sit for 5-10 minutes, or until foamy.

Step 3

Add the yeast mixture, the remaining warm water, vegetable oil, and vinegar to the dry ingredients. Mix until the dough starts to come together.

Step 4

Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. Add a little more bread flour if the dough is too sticky.

Step 5

Place the dough in a lightly oiled bowl, turning it to coat the surface. Cover with a clean kitchen towel or plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Step 6

Punch down the dough and shape it into a round or oval loaf. Place the shaped dough onto a baking sheet dusted with cornmeal.

Step 7

Cover the loaf loosely with a kitchen towel and let it rise again for 30-40 minutes, or until it has risen noticeably.

Step 8

Preheat your oven to 375°F (190°C).

Step 9

In a small bowl, whisk the egg white and water together to create an egg wash. Brush the surface of the dough with the egg wash.

Step 10

Using a sharp knife, slash the top of the loaf with 2-3 diagonal cuts, about 1/2 inch deep.

Step 11

Bake the bread in the preheated oven for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

Step 12

Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing.

Nutrition Facts

Serving size	(1122.3g)

Amount per serving	% Daily Value*
Calories	2335.5

Total Fat 37.9g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3612.6mg	0%
Total Carbohydrate 442.9g	0%
Dietary Fiber 53.1g	0%
Total Sugars 17.4g
Protein 68.6g	0%

Vitamin D 0IU	0%
Calcium 210.6mg	0%
Iron 23.0mg	0%
Potassium 1968.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.3%

Protein: 11.5%

Carbs: 74.2%