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Jewish Rye Bread




Source of Recipe


Internet


Recipe Introduction


This is the classic rye bread found in many delicatessens.


List of Ingredients




1-1/4 cakes yeast (or 4 tsp. dry yeast)
2 C. warm water (110*F.)
2 C. light rye flour
1 tsp. molasses
1 T. caraway seeds
1 tsp. salt
Approximately 4 C. unbleached all-purpose flour


Recipe



In a small crock or glass jar, dissolve 1/4 cake of yeast (or 1 tsp. dry) in 1/4 cup of the warm water. Add 1/4 cup of the rye flour. Mix well. Let this ferment in a warm (75*F.) place for 24 hours.

The next day, add the remaining yeast (1 cake yeast, Or 3 tsp. dry yeast), 3/4 cup warm water, and 3/4 cup light rye flour. Mix well and let this ferment in a warm (75*F.) place for 3-1/2 hours.
Place the fermented mixture in a 6-quart mixing bowl, and add the remaining 1 cup warm water, 1 cup light rye flour, and all the other ingredients, mixing the salt with the all-purpose flour. Mix well, working it into dough.
Turn the dough out onto a lightly floured surface and knead it for 6 to 7 minutes, until the dough is smooth, elastic, and somewhat glossy.
Return the dough to the mixing bowl and cover it with a towel. Let the dough rise in a warm (75*F.) place for 20 minutes.
Divide the dough into 2 equal halves and shape each piece into round loaf. Cover the loaves with a towel and let them rise for 20 minutes. Then reshape the round loaves into oblong loaves. Set the loaves on a baking sheet that has been liberally dusted with cornmeal. Cover the loaves with a towel and let them rise again for 40 minutes.
Bake in a preheated 400*F. oven for 40 minutes, or until golden brown. Remove the loaves from the baking sheet at once and allow them to cool on a wire rack.
Yield: 2 medium-sized loaves