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Real NY Jewish Rye Bread
February 13, 2016

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 silky smooth after being in the mixer for the 8 minutes. Let raise in the proofer at 74 degrees for an hour, then put in 9 x 5 bread pan, and back in proofer for 1 hour and 15 minutes, for the final fermentation. Put in 350 degree oven and steamed the oven and the loaf almost doubled in size. I usually bake at 460 for 15 minutes, then drop temp to 400 for about 14 minutes and check temp 190. Will do this the next time I make this bread. I make sourdough rye this way and it comes out great. I live in Tennessee where you can't get good rye bread, so I decided to make my own and am now making it for others.

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