Best American Rye Bread Recipes
RYE BREAD
Delicious Homemade Rye Bread doesn't get much simpler than this bakery style artisan bread. Caraway and rye flour gives the bread its distinct flavor. And guess what? No machines required! You can make this bread by hand!
Provided by Rachel Farnsworth
Time 2h15m
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer, combine the yeast, water, salt, caraway, and rye flour. Add in all-purpose flour 1 cup at a time, adding more if necessary to form a dough ball that doesn't stick to the sides of the bowl. Dough should be soft, not stiff, but should hold together on its own without being overly sticky.
- Transfer to a lightly greased large bowl. Cover with a dish towel and let rise until double, about 1 hour.
- Shape it into a loaf by stretching the dough from the top center of the dough ball over the edges, and then underneath. It should look and feel like you are holding the loaf with two hands and are pulling the dough inside out with your thumbs. Give several of those pulls with your thumbs until you have a nice looking little loaf.
- Dust a pizza peel or wooden cutting board with cornmeal. Put the loaf on the prepared board and let it rise for another 40 minutes.
- Preheat a pizza/baking stone in the oven to 450 degrees. Place a shallow pan on the rack below the baking stone.
- Dissolve the cornstarch in the 1/4 cup water. Microwave for 45 seconds. Brush the cornstarch liquid on top of the loaf and cut several parallel lines on the top.
- Bake the loaf directly on the stone. When you put the loaf in, pour a tall glass of water into the shallow pan below. It'll pop and sizzle and steam, so watch your hands. Close the oven door and bake for 30 minutes.
Nutrition Facts : Calories 1950 kcal, Carbohydrate 408 g, Protein 59 g, Fat 7 g, Sodium 3528 mg, Fiber 33 g, Sugar 2 g, ServingSize 1 serving
NEW YORK STYLE DELI RYE BREAD
New York style Deli Rye Bread for excellent sandwiches. It uses a higher proportion of bread flour to rye flour making it lighter in texture.
Provided by Aparna Balasubramanian
Categories breads
Time 6h30m
Number Of Ingredients 10
Steps:
- First make the sponge. Combine all the ingredients for the sponge in a large bowl and whisk until a smooth and thick batter results. The idea is to incorporate air in the batter. Keep aside. If you're using a mixer or a processor to knead your dough, you can do this in the bowl of the machine you'll have one bowl less to wash up.
- In another bowl, lightly whisk together the remaining dry ingredients except the oil and the gently sprinkle all of it over the sponge such that the sponge is completely covered by the flour mixture. Cover the bowl with cling wrap and leave this to ferment at room temperature for between one and four hours (I let it sit for 3 hours). You will find that the sponge would have bubbled up through the flour mixture in places.
- When ready to knead the dough, add the oil and knead until the dough is very smooth and elastic. If the dough seems quite sticky stop the machine in between and let the dough rest for about 15 minutes. Then start kneading again, adding a little flour (not too much) if required. When the dough is of the correct consistency, if pressed with a fingertip, the dough should be springy and "jump" back. If it feels sticky, turn it out onto your counter and knead in a little extra flour.
- Put the dough in a large oiled bowl, turning it well to coat with oil. Cover it and let it rise until double in volume. This should take about 1 1/2 to 2 hours. When done, turn the dough out onto a lightly floured counter and press it down gently. Fold it and shape it into square-ish shaped ball (this is an easier shape) and put it back into the bowl after re-oiling, this time for about 45 minutes. (I ended up doing this rise in the fridge for almost 3 hours because I had to step out unexpectedly!)
- When this is done, turn out the dough onto a lightly floured counter and gently deflate the dough. Then shape it into a round or oblong ball and place it on a sheet lined with parchment or dusted with cornmeal or semolina. Loosely cover and let it rise until almost double in volume. This should take about an hour or so. When you gently press the dough with a fingertip, the depression should fill out slowly. If it springs back quickly, let it rise for a little longer and check again.
- If you have a bread stone place it to preheat in the oven, otherwise use a baking sheet. Preheat your oven to 230C (450F).
- To slash and bake the bread: With a sharp knife or singled-edged razor blade, score 1/4- to 1/2-inch-deep slashes in the top of the dough. Spray the top of the dough with a fine mist of water and quickly but gently place the dough on the baking sheet/ stone in the oven.
- Bake for 15 minutes and then turn the heat down to 200C (400F) for another 30 minutes or so, until the bread is done, golden brown and sounds hollow when tapped on the bottom. Let the bread cool down completely before slicing.
REAL NY JEWISH RYE BREAD
For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.
Provided by Dad's world famous
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Rye Bread
Time 3h25m
Yield 14
Number Of Ingredients 10
Steps:
- Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
- Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
- Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
- Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
- Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
- Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.
Nutrition Facts : Calories 148.3 calories, Carbohydrate 23.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 191.3 mg, Sugar 1.4 g
NEW YORK DELI-STYLE RYE BREAD
American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common. This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts. The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye. This recipe restores some of the original charm, but is still quick and easy for home baking.
Provided by Julia Moskin
Categories breads
Time 4h30m
Yield 1 large loaf
Number Of Ingredients 8
Steps:
- In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and yeast. Put 1 1/4 cups lukewarm water into a small bowl, then stir in the honey and oil.
- Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix just until a cohesive dough starts to form and no streaks of dry flour remain, about 2 minutes. Scrape down sides of the bowl halfway through. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.
- Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add more flour 1 tablespoon at a time.
- Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead 30 seconds, shaping dough into a smooth round ball. Place seam side down in the oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
- Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-inch square.
- Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift and fold down the upper third of the dough toward the center and press gently to seal. Lift and fold down the top half of the dough to form a loaf, and pinch the seam closed. Turn the loaf seam side down, gently slide hands underneath, and transfer to the prepared pan. You should have an oval loaf about 8 inches by 4 inches; use hands to shape as needed. Cover with oiled plastic wrap and let rise until loaf increases in size by about half, 30 minutes to 1 hour.
- Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough has risen, make 3 deep slashes across the top, using a sharp paring knife or razor blade. Place in oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to 40 minutes, rotating pan once during baking.
- Meanwhile, dissolve cornstarch in 1 cup cold water. Simmer in saucepan or microwave until clear and syrupy. Transfer hot, baked bread immediately to a wire rack and brush top and sides with cornstarch mixture until glazed and shiny. Let cool completely before slicing.
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American rye bread recipes are a staple of American cuisine. This bread is made using rye flour, which has a distinctive flavor, texture, and color. It is often associated with Eastern European traditions, but its popularity has spread throughout the United States. American rye bread recipes vary depending on the region, ingredients, and baking techniques used. In this article, we will explore the history of American rye bread, its health benefits, and the different types of rye bread recipes that are commonly used in American households.
History of American Rye Bread
Rye bread has a long and rich history that dates back to ancient times. Rye is a cereal grain that was first grown in Asia and Europe. It was popular among peasants and farmers because it was easy to cultivate and had a long shelf life. Rye bread was a staple food in many European countries, including Russia, Germany, and Sweden. When European settlers arrived in America, they brought their rye bread recipes with them. They used the same ingredients and baking techniques that they had used in their home countries. Over time, American rye bread recipes evolved to reflect the regional tastes and preferences of the people who lived in different parts of the country.Health Benefits of Rye Bread
Rye bread is a healthier alternative to white bread because it contains more fiber and nutrients. Rye flour is high in dietary fiber, which helps to keep the digestive system healthy by promoting regular bowel movements. It also helps to reduce cholesterol levels in the blood and lower the risk of heart disease. Rye bread is also a good source of vitamins B and E, iron, magnesium, and phosphorus.Types of American Rye Bread Recipes
1. Light Rye Bread – This type of rye bread is made using a mixture of rye flour and all-purpose flour. It has a lighter texture and color than traditional rye bread and is often used for sandwiches. 2. Dark Rye Bread – Dark rye bread is made using mostly rye flour and a small amount of all-purpose flour. It has a darker color and more complex flavor than light rye bread. It is often used for savory dishes such as pastrami sandwiches. 3. Pumpernickel Bread – Pumpernickel bread is a type of dark rye bread that is made using whole-grain rye flour. It has a dense, chewy texture and a deep, earthy flavor. It is often eaten with cream cheese, smoked salmon, or cured meats. 4. Sourdough Rye Bread – Sourdough rye bread is made using a sourdough starter instead of yeast. It has a tangy flavor and a chewy texture. It is often used for hearty sandwiches or served with soup. 5. Caraway Rye Bread – Caraway rye bread is a type of light rye bread that contains caraway seeds. The seeds give the bread a distinctive flavor and aroma. It is often used for sandwiches or as a base for open-faced sandwiches.Conclusion
American rye bread recipes are a delicious and healthy alternative to white bread. Rye bread has a unique flavor, texture, and color that reflect the regional tastes and traditions of different parts of the country. Whether you prefer light rye, dark rye, pumpernickel, sourdough, or caraway rye bread, there is a recipe that will suit your taste buds. So, the next time you are looking for a healthy and flavorful bread option, try making your own American rye bread recipe at home.
Bread is a staple food in many cultures, and it has evolved over the years to fit the diverse tastes and preferences of various communities. Bread recipes vary from region to region, and American rye bread is one of the most loved and cherished bread types in America. Rye bread is made from a combination of rye flour, wheat flour, and other ingredients, and it has unique health benefits that make it an excellent choice for bread lovers. This article focuses on valuable tips to consider when making American rye bread recipes.
1. Use the Right Type of Flour
The type of flour you use will play a significant role in the texture and taste of your rye bread. Rye flour, which is the primary ingredient in rye bread, comes in two varieties; light and dark. If you want your bread to have a mild flavor and a light color, you can use light rye flour. However, if you prefer more robust flavor and dark color, then dark rye flour is the perfect choice. Some people prefer to use a blend of wheat and rye flour in their recipe to achieve the desired texture and taste.
2. Adjust the Liquid Amount
Rye flour absorbs more liquid than other types of flour, and this means that you must adjust the amount of liquid in your recipe to suit the flour. You can start with a 1:1 ratio of flour to liquid and adjust as necessary. When making rye bread, you can use water or other liquids such as milk, beer, or coffee to give it a unique taste. Milk or beer can add a slightly sweet taste to the bread while coffee can give it a distinct flavor.
3. Add Yeast or Sourdough
Rye flour does not have the same properties as wheat flour when it comes to gluten formation, and this means that rye bread can be denser than other bread types. To ensure that your bread rises well and has a fluffy texture, you can add yeast or sourdough to your recipe. Yeast is a common ingredient in bread making, and it helps to activate the gluten in the flour, which contributes to the bread's structure. Sourdough, on the other hand, has natural yeast that is produced during the fermentation process, and it can add a unique flavor to rye bread.
4. Add Honey or Molasses
American rye bread has a unique flavor that sets it apart from other bread types, and this is due to the addition of honey or molasses. Honey or molasses adds sweetness to the bread and makes it tastier. If you want your bread to have the right balance of sweet and bitter flavors, you can add honey or molasses in the right amounts.
5. Incorporate Seeds and Grains
Rye bread is a healthy option, and you can add more nutritional value to it by incorporating seeds and grains such as sunflower seeds, pumpkin seeds, oats, and flaxseeds. These ingredients add texture to the bread and provide essential nutrients that are good for your body.
6. Use the Right Baking Temperature and Time
Baking rye bread requires some finesse, and you must ensure that you use the right baking temperature and time to achieve the desired outcome. The ideal baking temperature for rye bread is between 375°F and 425°F, and the baking time can range from 40 minutes to an hour, depending on the size of the loaf. A good rule of thumb is to check your bread after 40 minutes to see if it's ready. If it's not ready, then you can cover it with aluminum foil and bake it for an additional 10-15 minutes until it's done.
Conclusion
American rye bread is a unique and delicious bread type that you can make at home with the right ingredients and tips. By using the right type of flour, adjusting the liquid amount, adding yeast or sourdough, incorporating seeds and grains, adding honey or molasses, and using the right baking temperature and time, you can make a perfect loaf of rye bread that is healthy and delicious. These tips are valuable for anyone who wants to make American rye bread recipes and enjoy the amazing taste and health benefits that come with it.