Jewish Rye Recipe

Activate levain

If using an active rye sour starter, mix 150 g starter with 80 g warm water until smooth. Let sit at room temperature 30–60 minutes to become bubbly and active. If you don't have a rye starter, use 100 g additional bread flour and 80 g water and skip the resting step; increase yeast in dough to 5 g.

Combine dry ingredients

In a large bowl or stand mixer bowl, whisk together 250 g rye flour, 350 g bread flour, 12 g kosher salt, and 3 g instant yeast. Reserve the caraway seeds to fold in later (unless you prefer them on top).

Mix dough

Add the activated levain, 200 g warm water and 20 g dark corn syrup (or honey) to the dry ingredients. Mix with a wooden spoon or on low speed with a dough hook until ingredients come together into a shaggy mass, about 3–4 minutes.

Knead and incorporate butter

Add 20 g softened butter and continue kneading on medium-low speed for 6–8 minutes until dough is smooth and elastic. Because rye reduces gluten development, the dough will remain slightly tacky and denser than pure wheat dough — that's normal.

Add caraway

Fold in 10 g caraway seeds during the last minute of mixing so they are evenly distributed.

Bulk fermentation

Transfer dough to a lightly oiled bowl, cover, and let rise at warm room temperature (24°C / 75°F) for 60–90 minutes, or until it increases by about 30–50%. For a stronger rye flavor, refrigerate for 6–12 hours instead (cold retard).

Shape

Turn the dough out onto a lightly floured surface. For a classic Jewish rye loaf, shape into a tight oblong bâtard or two smaller loaves. To shape: gently degas, fold the long edges to the center, roll tightly lengthwise, seal seams and taper ends slightly.

Proof

Place shaped loaves seam-side down on a parchment-lined baking sheet or in floured couche. Cover with lightly oiled plastic or a damp towel and proof at room temperature for 45–60 minutes, or until puffy and passing the finger-dent test (a gentle poke springs back slowly). If retarded earlier, allow 1–2 hours to come to room temp and finish proofing.

Preheat oven

About 30 minutes before baking, preheat the oven to 230°C (450°F) with a baking stone or heavy sheet inside if available. Place a shallow pan on the bottom rack for steam.

Score and egg wash

Brush the loaves lightly with the beaten egg wash. If you prefer a more traditional look, skip the egg wash and instead brush with water. Sprinkle coarse salt or extra caraway seeds on top if desired. Score the loaves with a long slash down the center or 2–3 diagonal slashes about 1/4-inch deep.

Bake with steam

Slide loaves onto the preheated stone or sheet. Pour 1 cup (240 ml) of hot water into the shallow pan to create steam and quickly close the oven door. Bake at 230°C (450°F) for 12 minutes with steam, then reduce temperature to 205°C (400°F), remove the steam pan, and bake another 20–25 minutes until the crust is deep mahogany-brown and internal temperature reaches 95–98°C (203–208°F). Total bake time ~32–38 minutes depending on loaf size.

Cool

Transfer loaves to a wire rack and cool completely at least 1.5–2 hours before slicing to allow crumb to set. For best flavor, let rest overnight wrapped in a clean cloth or paper bag; slice as needed the next day.