Crusty Kosher Rye Bread
Been looking for a easy Rye bread to make that is crusty and a nice crumb for a sandwich. The recipe came from gormetkoshercooking.com.
I changed the recipe a little to my liking. . The first 2 loaves were ok but seemed to small . This loaf was one loaf . I also changed the rye flout to 1 1/2 cups not one as in the recipe. I cut back on the bread flour by 1/2 cup. I used a KA pro mixer and added flout till it was coming away from the bottom with a dough hook speed 3.
I did brush with egg before I put it in the oven on a pizza stone. 45 second apart I sprayed with water from a sprayer. 3 times
I baked for 45 minutes. Let cool and sliced. The crust nice and chewy and a little crusty day one. Nice moist crumb for a sandwich 2-3 days later out of the freezer sliced prior . Made a delicious sandwich with corn beef the next day .
Easy to make and a nice flavor with the extra rye flour if you likie a little more rye flavor. My stretch and fold was a little off that was extra but still a nice loaf to cut.
Not sure If I can repeat the recipe. Maybe flloyd will comment. I am looking at my print out and the photo came from this site but not the recipe???