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ABM Jewish Rye Bread




Source of Recipe


Unknown


List of Ingredients




1-1/8 cup water
1-1/2 tsp. salt
1 Tblsp. sugar
2 cups white flour (for darker rye, substitute whole wheat flour for up to 3/4 cup)
1 cup rye flour (for lighter rye, substitute white flour for up to half the rye)
1 Tblsp. olive oil (optional -- it seems to make the bread stay fresh longer and some people prefer the texture)
1 Tblsp. caraway seeds
1/4 cup chopped onions (optional)
2 tsp. yeast


Recipe



Place all ingredients in bread machine in recommended order on "rise only" or pizza dough cycle.

After first rise, remove dough, place on a bread board and punch down. If dough is too sticky, covering your hands or the bread board with corn meal or white flour usually is enough to bring it to the right consistency.

If using a bread pan, shape loaf and place it in oiled bread pan. If you have a pizza stone, don't use a bread pan; shape the dough into a loaf or a ball or as you like and place it on a floured board (or the pizza peel). In either case, slash top with a sharp knife, cover the dough with a tea towel and leave it to rise for 1 hour.

Preheat oven (preferably with pizza stone) to 450° F. The stone makes the bread crustier and gives a better contrast between the crust and the interior crumb.

Spritz walls of oven with water twice before putting loaf in. (Omit for a less crusty bread).

Bake thirty minutes at 450° F., spritzing the oven walls once more after five minutes, or, alternatively, bake fifteen minutes at 450° F., then reduce heat to 350° F. and bake thirty minutes more. Remove and allow to cool on rack.