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A classic Jewish deli-style rye bread with a chewy crust, soft crumb, and the unmistakable aroma of caraway seeds. Perfect for sandwiches or toasted with butter. This homemade loaf brings authentic deli flavor right to your kitchen.
Activate the Yeast (5-10 minutes)
Mix the Dough (5 minutes)
Knead the Dough (8-10 minutes)
First Rise (60-90 minutes)
A classic Jewish deli-style rye bread with a chewy crust, soft crumb, and the unmistakable aroma of caraway seeds. Perfect for sandwiches or toasted with butter. This homemade loaf brings authentic deli flavor right to your kitchen.
This jewish_american recipe takes 210 minutes to prepare and yields 12 servings. At 170.94 calories per serving with 5.05g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or snack or side.
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Shape and Second Rise (45-60 minutes)
Preheat Oven and Prepare for Baking (15 minutes)
Bake the Bread (30-35 minutes)
Cool Completely (2 hours)
For a darker color and more robust flavor, substitute the molasses with blackstrap molasses and use dark rye flour instead of medium or light.
If you're not a fan of caraway, simply omit the seeds for a plain rye bread that's still delicious.
Incorporate 1/4 cup of dried minced onion into the dough along with the flours for a savory onion-rye variation.
For an authentic tangy flavor, replace the active dry yeast with 1 cup (about 227g) of active rye sourdough starter. You may need to adjust the flour and water quantities slightly.
Rye flour is an excellent source of dietary fiber, which promotes regular bowel movements, helps prevent constipation, and feeds beneficial gut bacteria.
Compared to breads made with refined wheat, rye bread has a lower glycemic index, meaning it causes a slower, more gradual rise in blood sugar levels, making it a good choice for sustained energy.
Rye is a good source of essential minerals like manganese, which is crucial for bone health and metabolism, as well as selenium, phosphorus, and magnesium.
Each slice of this homemade rye bread contains approximately 180 calories, depending on the exact size of the slice.
Yes, rye bread is generally considered a healthy choice. It's typically higher in fiber than white bread, which aids in digestion and helps you feel full longer. It also has a lower glycemic index, leading to a slower rise in blood sugar.
Rye flour contains less gluten and more pentosans (a type of carbohydrate) than wheat flour. These pentosans absorb a lot of water, making the dough sticky and more challenging to handle. This is completely normal for rye bread.
You can, but the texture will be different. Bread flour has a higher protein content, which develops more gluten, resulting in a chewier crumb and better structure. All-purpose flour will produce a slightly softer, less chewy loaf.
Store the completely cooled loaf in a paper bag or a bread box at room temperature. This allows it to breathe and keeps the crust from becoming soft. It should stay fresh for about 3-4 days.
Absolutely. For best results, slice the bread completely once it has cooled. Place the slices in a freezer-safe bag or wrap them tightly. It can be frozen for up to 3 months. You can toast slices directly from the freezer.
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