"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." — Dad's world famous
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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.
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!
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!!
My husband, who usually only likes the cheap cracked wheat store bread absolutely loved this recipe. I thought it was delicious, also. Next time will try with dill seed.
I used this recipe the first time I made rye bread. I didn't have demerara sugar so I substituted brown sugar for it. Also I didn't have sour pickle juice, but I had a jar of sweet/spicy pickles in the fridge and used that instead. Instead of canola oil I used olive oil.
The loaf came out like a perfect loaf of sandwich bread, complete with the mushrooming over the loaf rim. The crust was thin between crisp and chewy. The crumb was medium between coarse and close and it was both fluffy and chewy.
I followed another reviewer and omitted the potato flakes and reduced the water by 1/4 c. Used pickle juice from Vlasic Reduced Sodium Stackers but next time I'll try Zesty Dills. Used brown sugar. This turned out perfectly. The dough was just wonderful to work with. I baked it in 2 half-loaves for just the two of us, freezing one. Baked them for 25 minutes.
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.
My step son told me that this is the best bread that I have made, and it didn't even have the caraway seeds in it! The pickle juice gives it a nice, tart taste. Perfect for tuna sandwiches!
* 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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