The is a rye that is not quite a Jewish rye. It is quite a bit lighter than a traditional Jewish rye and has less “bite.” I think the difference is that I used a stone ground rye instead of a medium rye flour. The whole wheat bread flour may have lightened it up somewhat, also. No matter — it still tasted good.
This recipe is an example of a recipe that I had to modify quite a bit. I’ve listed the original ingredients in the first column and my ingredients in the next two columns.
Ingredients
| Ingred | Original | Ounces | Grams |
|---|---|---|---|
| Dry Yeast | 2 pkgs | 2 pkgs | 30 mk |
| Water | 12 oz | 12 1/2 | 355 |
| Butter | 3 Tbsp | 3 Tbsp | 45 ml |
| Caraway Seeds | 1 Tbsp | 1 Tbsp | 15 ml |
| Molasses | 3 Tbsp | 3 Tbsp | 45 ml |
| Salt | 1 tsp | 1 1/2 tsp | 8 ml |
| Bread Flour | 1.5 – 2 c | 11 | 310 |
| Whole Wheat flour | 1.5 c | 7 | 200 |
| Rye flour | 1 c | 5 | 140 |
Method
There are some problems with the recipe as it’s written
1. The flour weighs around 20 ounces, figuring 4.5 ounces per cup.
2. The liquid is around 15 ounces, giving a hydration of around 73%.
3. The directions say to knead until the dough is smooth and elastic, but a 73% dough won’t do this.
As I made the recipe, the hydration is around 65%, which gives a dough that will work. Here’s what I did.
1. Place water in bowl of a mixer, add yeast, molasses, butter and caraway seeds. Mix well.
2, Add flour gradually and mix.
3. When you’ve added all the flour, mix for another minute or two, until the dough comes together.
4. Let the dough rest, covered, for 25 minutes.
5. Add the salt and knead for 10 minutes.
6. Place dough on the counter and form into a ball.
7. Place in a pot to rise for one hour.
8. Gently roll dough and shape into a ball.
9. Place on parchment paper, cover and let rise for 30 minutes.
10. Heat oven to 375 F / 190 C.
11. Slash or not, your choice.
12. Bake for 30-40 minutes, to an internal temperature of at least 190 F / 88 C.
13. Remove from oven and let cool.
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