New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
Photo of Real NY Jewish Rye Bread by Dad's world famous

Real NY Jewish Rye Bread

Rated as 4.84 out of 5 Stars
200 made it  |  86 reviews   |  28 photos
18

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."
Added to shopping list. Go to shopping list.

Ingredients

3 h 25 m servings 148
Original recipe yields 14 servings (1 loaf)

Directions

{{model.addEditText}} Print
  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.
You might also like
No-Knead Artisan Style Bread

No need to knead this easy crusty loaf!
Chef John's Sourdough Bread

The nearly no-work process to a loaf of fresh sourdough!
Pull-Apart Easter Blossom Bread

An eggy yeast bread full of raspberry jam!

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Nutrition Facts


Per Serving: 148 calories; 4.7 23.1 4.1 0 191 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 86
Rate and review

  1. 99 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 de...

Read more
Most helpful critical review

I used 3 cups of bread flour and 1 1/2 cups of rye flour and added more to keep dough from sticking to bowl of the mixer, in a ratio of 2 Tbsp. bread flour to 1 Tbsp. rye flour. Dough came out ...

Read more
Most helpful
Most positive
Least positive
Newest

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 de...

Read more

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 i...

Read more

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 fl...

Read more

This bread is absolutely fantastic! Follow the recipe exactly and you'll get a perfect loaf. The pickle juice is a must. PS: I'll never understand people who give low ratings to a recipe a...

Read more

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 delicio...

Read more

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 ...

Read more

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 col...

Read more

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, b...

Read more

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!!

Read more
More Reviews