Recipe by Dad's world famous
"For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend.
Hope you like it. Enjoy and share with your family, friends, and neighbors."
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unbleached bread flour (such as King Arthur®)
dark rye flour
dry potato flakes
1 1/2 tablespoons
2 1/2 teaspoons
1 1/2 teaspoons
sour pickle juice
This bread was great! I didn't have potato flakes so I didn't use them and took out 1/4 cup of water since I researched how much water is used to reconstitute them. I used regular sugar, not demerara, and I didn't have pickle juice so I used sauerkraut juice instead. Since I make a lot of bread I changed up the directions a little. I mixed the sugar and yeast into about 110 degree water until the yeast became frothy, about 5 minutes. I mixed the flour, rye flour, caraway seeds, and salt together (I would have also mixed the potato flakes in with this dry mixture if I had used them). I then poured the frothy yeast mixture, sauerkraut juice (or pickle juice)and oil into the dry mixture and mixed them all together. I then kneaded the dough for about 6 minutes with the dough hook in my kitchen aid. I put the dough into an oiled bowl and turned it to coat the whole dough. I let it rise, covered with a towel for about an hour or until doubled in size. I then punched it down and put it in an oiled loaf pan, covered it with a towel and let it rise for about an hour, or until a little over the loaf pan. I cooked it at 350 degrees on the middle rack of the oven for 35 min.
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!
3/18/14 the potato flakes aren't strictly necessary, especially if you use bread flour rather than AP. 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.
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.
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. In spite of my mistake, this is a delicious & perfect sour rye. Thanks so much for sharing!
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. of grainy mustard to enhance the flavor. 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.
Really great recipe! Was looking for a good "New York Jewish Deli - Rye Bread" recipe for my brother's father-in-law, and this hit the mark perfectly! I had a hard time finding sour pickles, but found an old style deli near me that had a pickle bar and they were more than happy to help me by adding a little more sour pickle juice to my pickle order! I used a hi-gluten flour - great texture. I also used the bread machine for the first kneed/rise and had no issues. I prefer not to bake the bread in the in the machine, and it the recipe worked really well to do it 50/50 like I did. Next time I make it, I'm going to try and cook it a few minutes longer just to get a little more crust on it (not that it was bad by any means this time). I am also curious to see how it turns out not cooking it in a loaf pan. Try this recipe - it was really wonderful and the bread is delicious!
Just finished baking this wonderful aromatic loaf. The crust is strong and chewy, the crumb is close. The addition of pickle juice recreates the authentic loaf. Thanks!!
Followed the recipe pretty close. I stirred the yeast in the water with a fork and then dipped the fork in sugar and used that to stir again, which was plenty to feed the yeast. I also used brown sugar instead of demerara sugar, which I never heard of before, but intend to look for it soon. Instead of the bread pan, I used a round Brotform basket to give it an Artisan look and baked it on a preheated pizza stone. The result was a nice looking loaf of wonderful tasting rye bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Real NY Jewish Rye Bread
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 43
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