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Real NY Jewish Rye Bread
April 02, 2014

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 flour someone brought me from the States and brown sugar but luckily I make my own dill pickles so I had the juice. It came out good. In the mean time someone gave me a kitchen aid stand mixer and I used it the second time and the bread came out superb!!! I added about half a tablespoon more caraway seeds and used a coffee grinder on half of them and left the other half whole to give it a stronger caraway flavor. The first loaf was done in a smaller bread pan and this loaf was done in the recipes suggested 5 x 9 pan. Made quite a difference. Made Rubens that were to die for. The hardest part was finding sauerkraut and corned beef. Thanks for the recipe since in 16 years in Mexico I have only seen rye bread twice and both times I got my hopes up and was sorely disappointed. Keep em commin Dad.

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