Real Jewish Rye Bread Recipe

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Looking for an easy Real Jewish Rye Bread recipe? Learn how to make Real Jewish Rye Bread using healthy ingredients.

Submitted by sandyrogo

Makes 40 servings

Real Deli style Jewish rye bread. Worth the extra work to make

Recipe Ingredients for Real Jewish Rye Bread

1 serving diastatic malt powder (King Arthur Flour)
2.5 tsp Yeast
9 tsp Sugars, Granulated
6 cup White Flour, Unbleached
1 serving Deli Rye flavor (King Arthur Flour)
1/4 tsp Citric Acid
2 cup Rye Flour, Light
3 tsp Salt
1 serving Simple Measures Pure Vegetable Oil
12 tsp Caraway Seed

Recipe Directions for Real Jewish Rye Bread

  1. Place the yeast in a small bowl and add 1/2 teaspoon of the sugar and 1/4 cup of warm water (110 degrees). Stir until dissolved. Set aside in a draft-free place until covered with bubbles,, 10 to 20 min.

  2. In a very large bowl, combine the yeast mixture, 3 cups of the white flour, 2 tablespoons of the remaining sugar, 2 3/4 cups warm water, the malt, deli rye flavor and citric acid. Whisk until very smooth, about 100 strokes; set aside.

  3. In a large bowl, whisk together the remaining 3 cups of the white flour, the rye flour, the remaining 2 1/2 teaspoons sugar, the caraway seed and salt. Gently scoop the flour mixture onto the reserved yeast mixture to form a blanket. Cover with plastic wrap and set aside at room temperature until the dough has risen considerably, 4 to 5 hours (may refrigerate for as long as overnight).

  4. Add the oil to the dough and, using a wooden spoon, mix to combine, adding flour or water as needed to form a soft dough. On a lightly floured surface, knead the dough, adding flour as necessary to keep it from sticking to the surface, until it is smooth and elastic, about 10 minutes.

  5. The dought should jump back when pressed with a fingertip. Form the dough into a ball. Lightly oil a large bowl. Place the dough in the bowl, turn to coat with the oil, cover tightly with plastic wrap or a damp towel and set aside to rise until doubled in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room).

  6. Using your fist, punch the dough to deflate it. On a lightly floured surface, knead the dough briefly. Form the dough into a ball, return it to the bowl, cover and set aside to rise a third time for 45 minutes.

  7. Sprinkle a baking sheet with cornmeal.

  8. To shape the dough, roll it into an 8-inch ball or 2 smaller balls and place the dough on the cornmeal-sprinkled baking sheet. Cover with a large inverted bowl or plastic wrap that has been oiled. Set aside to rise until doubled in bulk, 60 to 75 minutes

  9. A little more than halfway through the final rising, adjust the oven rack to the lowest position. Place a second baking sheet on the rack. Preheat the oven to 450F

  10. When the dough has risen, using a sharp knife, slash the top of the loaf and brush with oil or egg-wash

  11. Carefully slide the dough directly onto the preheated baking sheet and bake the bread for 15 min. Reduce the temperature to 400F and continue to bake for 50 to 65 min (30-40 min for 2 small loaves), until the bread is golden brown and sounds hollow when lightly tapped.

  12. Transfer to wire rack to cool. Baked bread stays warm for 2 hours after baking.



Nutrition Facts
Serving Size 30.8g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
82% confidence
  Good points
  • Very low in saturated fat
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