The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread recipes

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RFMonaco's picture

Bread recipes

Lots of them here:

I will try this one for sure! Jewish Rye Bread, Levy's Real

Ingredients :Jewish Rye Bread, Levy's Real
2 1/2 tsp active dry yeast (not rapid-rise) or 1 tablespoon fresh yeast
3 tbl granulated sugar
3 cup warm water (about 100 degrees)
6 cup bread flour plus additional for

the work surface
1 tbl barley malt (optional)* or diastatic malt powder
2 tsp deli rye flavor (optional)
1/4 tsp citric acid (optional) Generous
2 cup rye flour
1/4 cup caraway seeds
1 tbl salt
1 tbl vegetable oil plus additional for

the bowl
2 tsp cornmeal

Method :
  • Place the yeast in a small bowl and add 1/2 teaspoon of the sugar and 1/4 cup of the water. (If using active dry yeast, increase the temperature of the water to 110 degrees.) Stir until the yeast is dissolved. Set aside in a draft-free place until covered with bubbles, 10 to 20 minutes. (If there are no bubbles, the yeast is too old to be useful.)
  • In a large bowl, combine the yeast mixture, 3 cups of the bread flour, 2 tablespoons of the remaining sugar, the remaining 2 3/4 cups water and the optional malt, deli rye flavor and citric acid, if using. Whisk until very smooth, about 100 strokes; set aside.
  • In a very large bowl, whisk together the remaining 3 cups of the bread flour, the rye flour, the remaining 2 1/2 teaspoons sugar, the caraway seeds and salt. Gently scoop the flour mixture onto the reserved yeast mixture to form a blanket. Cover with plastic wrap and set aside at room temperature until the dough has risen considerably, 4 to 5 hours (may refrigerate for as long as overnight).
  • Add the oil to the dough and, using a wooden spoon, mix to combine, adding flour or water as needed to form a soft dough. On a lightly floured surface, knead the dough, adding flour as necessary to keep it from sticking to the surface, until it is smooth and elastic, about 10 minutes. The dough should jump back when pressed with a fingertip. Form the dough into a ball. Lightly oil a large bowl. Place the dough in the bowl, turn to coat with the oil, cover tightly with plastic wrap or a damp towel and set aside to rise until doubled in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room).
  • Using your fist, punch the dough to deflate it. On a lightly floured surface, knead the dough briefly. Form the dough into a ball, return it to the bowl, cover and set aside to rise a third time for 45 minutes.
  • Sprinkle a baking sheet with cornmeal.
  • To shape the dough, roll it into an 8-inch ball or 2 smaller balls and place the dough on the cornmeal-sprinkled baking sheet. Cover with a large inverted bowl or plastic wrap that has been oiled. Set aside to rise until doubled in bulk, 60 to 75 minutes.
  • A little more than halfway through the final rising, adjust the oven rack to the lowest position. Place a second baking sheet on the rack. Preheat the oven to 450 F.
  • When the dough has risen, using a sharp knife, slash the top of the loaf twice in 1 direction about 6 inches apart, then slice again with 2 slashes perpendicular to the first set.
  • Carefully slide the dough directly onto the preheated baking sheet and bake the bread for 15 minutes. Reduce the temperature to 400 F and continue to bake for 50 to 65 minutes (34 to 40 minutes for the 2 small breads), until the bread is golden brown and sounds hollow when lightly tapped.
  • Transfer the baking sheet to a wire rack to cool slightly. Baked bread stays warm for 2 hours after baking.
  • * Note: Barley malt, also known as diastatic malt powder, is available locally at many grocery stores or by mail order from King Arthur's Flour (call 800-827-6836 or see Deli rye flavor and citric acid (or "sour salt") is also available from King Arthur's Flour. Citric acid is available at some grocery stores.
  • Yield: (Makes 1 loaf) This makes 1 very large loaf or 2 smaller ones.
  • NOTES : Using fresh yeast will cause the bread to rise more quickly. Preheating the baking sheet makes the bread begin to rise immediately upon contact; this results in the bread holding its shape and attaining the highest rise.
Paddyscake's picture

Does anyone know what this ingredient is?

sphealey's picture

> What is deli rye flavor?

Various baking suppliers sell it, including King Arthur. They don't list the ingredients in the catalog but from the description I suspect it contains powdered caraway seed and powdered celery seed. Other suspects would included powdered onion and citric acid. It is said to add the distinctive New York rye flavour to your rye dough.

Personally I just add caraway and celery seed, and some chopped onion browned in butter if I am feeling ambitious.


RFMonaco's picture

You can get a much better price here. They have lots of baking supplies at lower prices.

Paddyscake's picture

that sounds awful..artificial flavor for artisan deli bread? sorta like butter sprinkles...I can't imagine any bread baking enthusiast would purchase it.

hotbred's picture

  when I was a kid,we always had a small bucket under the work bench in the bakery I worked in, In it was a very large handful of rye dough from the last time we made ryebread[smelled terrible]   was [sour rye dough]  the new dough was made,then we put that handfull in the bucket into the brand new fresh rye dough,   we soured it   we made  Sour Rye,   Of course we chopped off a fresh chunk for next time when we made more rye bread.  but that was real sour rye ,apparently thats how pecters in patterson NJ used to make it,our boss used to work for them in the 30s & 40s  till he opened his own small bakery.  I guess U could apply that method to this recipe . You could try!  If you did, add the lump of sourdough when the dough is done & ready for the first rise  As you all know,dough sours very fast under thoes conditions   But what a great taste !!  hotbred   the recipe looks very good , just dont omit the caraway seeds

sphealey's picture

I make a large rye loaf (30-40% rye) every week for sandwiches. Each week after the first rise I cut off about 60 grams of dough in 4 strips and put it on a bed of flour in a glass coffee cup. Cover tightly with plastic wrap and put in the refrigerator to be mixed into next weeks dough. The longest chain I kept going was 17 weeks, and the longest I left it in the fridge was 2-1/2 weeks. It smells a bit fermented and sour but I haven't had one go bad yet.