Jewish Rye Bread and the Secret to Getting It Right
"Jewish rye bread — you can't make a decent Reuben without it, right? The perfect loaf of Jewish rye has a dense, chewy texture with a sour-ish flavor that is almost sourdough but not quite. There's an elusive something that makes it Jewish rye and not pumpernickel or some other type of rye. Guess what? This bread has that elusive something. A Little Jewish Rye Bread History Jewish rye bread is not an ancient, traditional bread of the Jewish people. It is, in fact, nothing like the traditional European ryes. Trad..."
INGREDIENTS
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2 tablespoons active dry yeast
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2 cups water 110F
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1/2 cup dill pickle brine ((from a jar of your favorite dill pickles))
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1/2 cup your favorite mild flavored oil ((I use peanut oil, sometimes olive oil))
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4 to 5 cups bread flour
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2 cups dark rye flour (, preferably stone ground organic)
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1/2 cup dried potato flakes
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1/4 cup dried onions (, optional)
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1 tablespoon salt
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1/4 cup caraway seed
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1/4 cup brown sugar (, tightly packed)
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