Jewish Rye - 900g Recipe

Activate yeast

In a small bowl, combine the lukewarm water (350 ml) with the granulated sugar (20 g) and sprinkle the active dry yeast (10 g) over the surface. Stir once gently and let sit 5–10 minutes until foamy and fragrant.

Mix wet ingredients

In a separate measuring cup stir together the milk (50 ml) and molasses (30 g) until smooth. Add the softened butter (30 g) and mix to incorporate.

Combine dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), whisk together the dark rye flour (250 g), bread flour (300 g), kosher salt (10 g), caraway seeds (15 g), and vital wheat gluten (10 g) if using.

Form dough

Add the foamy yeast mixture and the molasses-milk-butter mixture to the dry ingredients. Mix on low speed until a shaggy dough forms, then increase to medium and knead 6–8 minutes until the dough is cohesive, slightly tacky but not sticky. If mixing by hand, turn dough out onto a lightly floured surface and knead 10–12 minutes.

Adjust hydration if needed

If the dough is too dry and not coming together, add water 1 tbsp (15 ml) at a time up to 30 ml. If too sticky, sprinkle up to 1–2 tbsp (8–16 g) additional bread flour, keeping the dough slightly tacky.

First rise

Shape dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Degas and shape

Turn the risen dough out onto a lightly floured surface and gently press to deflate. Fold the dough into a tight rectangle and then roll or fold to form a standard 900 g-style loaf (approx. a 9"/23 cm long loaf). Tuck seams underneath to create surface tension.

Prepare loaf pan

Lightly oil a 9 x 5-inch (23 x 13 cm) loaf pan and dust the bottom and sides with a thin layer of cornmeal (reserve the remainder for top dusting). Place the shaped loaf seam-side down into the pan.

Final proof

Cover the pan loosely with lightly oiled plastic wrap or a clean towel. Let the dough rise until it reaches about 1 inch (2.5 cm) above the rim of the pan, about 45–60 minutes. It should be puffy but not over-proofed.

Prepare surface

Preheat the oven to 375°F (190°C) with a rack in the middle position. If using egg wash, beat 1 egg with 1 tbsp water. Gently brush the top of the risen loaf with the egg wash or with water for a more matte finish.

Add cornmeal and caraway

Lightly dust the brushed loaf top with the remaining cornmeal (about 5 g) and, if desired, sprinkle an extra pinch (about 1 g) of caraway seeds on top for a pronounced appearance.

Bake

Place the loaf in the preheated oven and bake for 35–40 minutes. The loaf is done when it is deep brown on top, registers 200–205°F (93–96°C) internal temperature in the center, and sounds hollow when tapped on the bottom. If the top is browning too quickly, tent with foil after 25 minutes.

Cool

Remove the loaf from the oven and immediately turn it out onto a wire rack. Cool completely, at least 1.5–2 hours, before slicing to allow the crumb to set. For best texture, wait until fully cooled.

Store the cooled loaf in a paper bag or a loosely sealed container at room temperature for up to four days. For longer storage, slice and freeze in airtight bags for up to 3 months. Thaw slices at room temperature or toast directly from frozen.