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Jewish Rye Bread Recipe

This is a classic homemade Jewish rye bread recipe with honey, wheat, rye, and caraway.

(1 Loaf of Rye Bread)

  • 1 1/4 cups water (140 degrees F or just barely hot to the touch)

  • 4 tablespoons butter, softened (or vegetable oil)

  • 2 tablespoons honey, warmed

  • 2 1/2 teaspoons active dry yeast

  • 1 teaspoon salt

  • 3 teaspoons caraway seed

  • 1 2/3 cups rye flour

  • 2 cups bread flour

  • 1/4 cup vital wheat gluten

  • 1/4 cup dry milk powder

  • Directions

    Preheat oven to 350 degrees F and lightly grease 1 loaf pan.

    In a small bowl combine the water, butter, honey, and yeast. Mix thoroughly and allow to set until bubbly and creamy (a few minutes).

    In a large mixing bowl combine the remaining ingredients. Mix thoroughly. Stir in the yeast mixture. Knead rye dough (add more rye flour if necessary) and shape into a ball. Allow to rise covered in a warm place 30 minutes or until doubled in size.

    Then place Jewish rye dough (do not punch down) in a bread pan. Allow to rise, again, covered in a warm place 30 minutes or until doubled in size.

    Bake for 30 - 35 minutes. Remove from pan and allow to cool at least 45 minutes on a wire rack. Serve warm with butter. Enjoy.

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    Top of Jewish Rye Bread Recipe




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