Real NY Jewish Rye Bread Recipe -
Real NY Jewish Rye Bread Recipe
  • READY IN 3+ hrs

Real NY Jewish Rye Bread

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    3 hrs 25 mins


  1. Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
  2. Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
  3. Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
  4. Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
  5. Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
  6. Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.
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Reviews More Reviews

Mar 20, 2013

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.

Mar 18, 2014

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.

Apr 02, 2014

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.

Dec 10, 2012

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!

Mar 16, 2014

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!

Nov 22, 2014

Awesome recipe, hubby took one bite and said "better than anything you can buy!" That is his highest praise. I could not find dark rye flour anywhere in this town so I had to use the light colored one, the only pickle juice I had was Kosher Dill and I didn't know if that was going to mess up the flavor of the bread so I used apple cider vinegar. I was a little worried because the vinegar smell was so overpowering as I was mixing and waiting for the rises, but it was perfect in the end product. I make a lot of bread, this one took 1.5 hours to rise only slightly and I was starting to worry that maybe I had forgotten to add the yeast to the mixture. I let it rise 1.5 hours again on the second rise and still didn't get a really impressive rise out of it. Worried that it hadn't risen enough I took a chance and popped it in the oven - thank goodness for oven spring! I had to cook it about 10 minutes longer than the directions state too. But in the end it was perfection! This is definitely a keeper recipe. I can't wait to toast a slice up and have it for breakfast with a fried egg. thanks for an awesome recipe!

Nov 22, 2013

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.

Dec 09, 2012

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!!


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  • Calories
  • 148 kcal
  • 7%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 192 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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