Jewish Rye Bread
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- Опубліковано 4 жов 2024
- The crispy crust, the tight chewy crumb, it's all here! Jewish deli rye bread
Jewish Rye/ Eastern European Rye Bread
Yield: 2 large loaves, weighing 1 pound 13 ounces (834g)
*The caraway seeds are optional, but I highly recommend using them both crushed and whole.
Equipment: 1 large bowl greased, and two cookie sheets covered with parchment paper.
Oven temp 425°F or 218 ℃
In the bowl of a stand mixer with the dough hook attached; mix together:
2-3/4 cup of warm water (680g)
3 tablespoons of vegetable shortening
3 cups of light or medium rye flour (309g). I used a fine cut rye flour, as opposed to a hearty coarse milled flour.
1 tablespoon plus 1 teaspoon of instant yeast
1 tablespoon of sugar
Mix on the lowest speed and slowly add:
3 to 3-1/2 cups (approximately) of bread flour, or all-purpose flour. Gradually add the flour and stop when the dough forms a ball. (360g)
Continue on the lowest speed about 3 minutes then scrape the bowl down, rest the mixture for 15 minutes, add:
2 teaspoons of kosher salt
2 tablespoon caraway seeds ( grind 1 tablespoon in a spice grinder, and keep 1 tablespoon whole)
Knead the dough on low-medium speed for another 5 minutes. Use a silicone spatula to remove the dough to the greased bowl. Invert the dough so that the top is also greased. Cover with plastic and rest the dough until doubled in volume, about 1 to 1-1/2 hours. The time depends on your room temperature.
Deflate the risen dough and turn it onto your work surface. Use a small amount of flour if necessary ( you may not need it ).
Cut the dough into two even pieces. For each piece:
Flatten into a rectangle measuring 9 x 12 inches (for smaller loaves 9 x 6 inches). With the long side facing you, fold the sides in toward the center and from the top, begin tightly rolling the dough pinching and tucking with each roll pushing your fingers down to ensure a good seal. Pinch the dough where it makes a seam. This is the bottom of the bread. Preheat oven to 425°F or 218℃. Make an egg wash using 1 egg white and 1 teaspoon of water or milk. , whisk together.
Place the loaf on the prepared pan and cover with a piece of oiled plastic wrap, cover and let this rest for about 30 minutes until the bread looks puffy.
Place a small pan on the bottom of the oven and add 2 cups of water. The steam will create a beautiful crust.
Using a serrated knife or single-edge razor make 3 or 4 slashes across the top of the bread about 1/2 inch deep. Paint the egg wash on with a pastry brush and place the bread in the oven. Bake for 15 minutes, then lower the oven temperature to 400°F or 200℃ and continue baking for another 25 minutes ( 15 minutes for small loaves). Until the internal temperature reaches 200°F or 93℃
Cool on a rack. This bread stores well for a few days. It can also be frozen.
Two minutes in and I saved this gem. This IS rye bread! Caraway seeds are a must, she recommends. Then the yeast and sugar together?! Yup, this lady has my eye bread heart!
Me too!!! Rye is my favorite bread. It is not sold in our little rural area. I asked once and was told no one in this area eats rye bread 😢 So here we are, I got rye flour online and I'm all in. I'll let you know how I did. 😊
The first time I made this bread a few weeks ago, my German hubby said it was a perfect loaf of half & half, which is what he said they call it in Bavaria. I just made my second batch and added caraway seeds this go-round. Perfect again! Now, I'm a hero, thanks. :)
Thanks for writing Beach P. Enjoy!
"Exactly like you would be served in a New York deli." Right then I was paying attention. That is exactly what I'm looking for!
Enjoy!
Nice video! I can't wait to try it with some deli-style tuna salad.
Made this with dark rye flour and it's been a big hit with the family. Definitely one I'm going to make again!
I made this recipe today, first time ever making any kind of bread, and it's turned out brilliantly! I'm a huge fan of Jewish rye bread, having grown up having every celebration at a Jewish deli restaurant, and this recipe is on par if not better!
Thank you so much, the video helped me to understand proofing, etc.
Thank you for writing Hayley. I just found your comment today, I am sorry for the delay in writing back. I am so glad that you understand what I tried to accomplish and that the recipe worked for you. 🤗😘
Ms. Nina, I made your rye twice, but with the dark crust I love so. I used a whole egg glaze and baked the bread with boiling water underneath and ice cubes at 450/400 degrees. My crust is heavenly! The bread is perfect! Today I made one giant loaf and it tastes like the rye straight from Poland. I am dancing a happy dance. Thank you so much!! Your are now my rye bread goddess. Ela from Ohio
Thank you so much for writing Ela! I love to hear about bread sucess stories, and I am so happy that you enjoy this recipe. We love it too. 💕🥂
How long did you bake the large loaf for please ?
40-45 min. But I test it the first time. I preheat oven to 450 degrees], because when you open the oven to insert the bread and throw the ice cubes on the bottom, the temp. will drop fast. I insert the boiling water before, when the oven is heating up. Once all is in the oven, I reset the temp to 400 degrees and bake at least 40 min. Do not slice the bread (no matter how tempting) while the bread is still hot or even warm. Wait until the bread is cool. When you figure out your own baking time, make some notes on your recipe. Thanks. Elizabeth @@juttasinclair1903
Thanks Elizabeth
Rye with ANYTHING is amazing…thanks so much for sharing can’t wait to try it…love the texture! I grew up I’m Bavaria and this was always my favorite bread at 70 there is none better…stay blessed
In the old country there was a community oven not only were the slashes used for oven spring but also to identify who owned the bread. A signature slash.
What a fun bit of trivia. This made me smile.
I appreciate all the small details and explanations you’ve included. I never thought about separating egg yolk from the white before using it as a glaze. Your crumb looks perfect.
Alisa, thanks so much for writing.
Nina, excellent video: you were very clear/ succinct on your instructions on making a great loaf of Jewish rye bread!
Thanks for writing Greg. I loved your comment on my lemon curd. 😂
This is the kind of content that UA-cam needs more of.
Agreed!
I bought a loaf of Jewish Rye bread yesterday , went home and made some sandwiches AND I WAS LIKE WOW WHAT A VERY UNIQUE TASTING BREAD!!!
I love the way you work and explain every step. It's nice to find a youtuber who actually knows what she is doing and has done a recipe many times. Too often you run into videos where the person admits they've never done a particular recipe and they've decided to "wing it". You end up wasting a lot of your time watching these. You're a breath of fresh air!!!!!! And yes, I love rye bread and have made various recipes many time experimenting with various flours like All Trumps, or First Clear as well as King Arthur. I've also tried white rye, medium and dark in various bakes. And I've played around with various hydration rates, bake temperatures, covered baking and using baking stones.
Thank you for the kind words Michael. You sound like quite an accomplished bread-head! I love making breads, there is always more to learn about them. Thanks and I hope to hear from you again.
@@ninainthekitchen1455 Do you have a book I can purchase on how to bake rye bread? I'm a beginner and cannot find a book on "how to" bake breads for someone who has no experience making bread.
I'd really appreciate it if you could help.
Your UA-cam Instructions were so easy to understand and easy to follow.
Thank you
Lucy
Hi Lucy, I do not have a book and quite honestly, I don't know a really good bread book. I love making breads and this year I have been adding some of my favorites to my UA-cam playlist.
Most beginners start with pizza dough or white sandwich bread. I have to say; it's very ambitious to begin with rye bread. But, you do you! If you're comfortable with rye, go for it. Please check my bread videos, I just posted a good beginner tutorial on whole wheat. If you go to my Nina in the Kitchen homepage, click on "playlists" to find my breads. The list is growing and if you have any requests, just ask. Thanks so much for writing.
,@@lucywilson3603 If you want to focus on rye bread buy The Rye Baker by Stanley Ginsberg. If you want to get deep into bread baking along with rye there is Bread by Hamelman. Both books are available on Amazon.
@@cutabove9046
Thank you.
I'm new to bread baking. Made my first loaf, it was perfect. I haven't stop baking since. Brings me great joy to bake.
Can't wait to watch Nina make kugel and latkes. She's the best teacher ever. That detail about different slash marks to I.D. bread in a baker fascinates me. Never knew.
BAGELS! She needs to show us how to make bagels, NY style!
I worked your recipe into percentages and was able to make many loaves for my Montreal Smoked meat. Your recipe is amazing and the bread is wonderful! Thank you SOOOOO much!
Thank you for writing Shawn. Enjoy!
I tried this recipe an it came out delicious 🤤. I love the joy you portray for baking and your teaching skills. ☺️ 😯👌
Thanks so much MFrancesca! 😊
Excellent video, thank you
I feel like I need to say THANK YOU every time I make this, we love it so much!!! Great video, so glad you shared!
Thanks for writing SW. 🤗😘
Absolutely delicious bread! Thank you Nina!
Wonderful video with such a talented baker! Your step by step instructions and teaching method is SO good! You ought to have a cooking show!! Can’t wait to try this bread💕
This recipe worked perfectly as written! I used dark rye flour from an Amish store and everything else exactly the same as you. I've made rye bread many times and grew up in NY so I can tell it's authentic, but the main thing is, it's delicious and my family loves it. Many thanks for an easy recipe that tastes fabulous! Btw, I love your way of teaching - so easy to follow!
Thank you for writing Tiiu!
One of the best tutorials of bread making. Thank You!
Thank you Michael. Please check my Bread playlist. There is more on the way.
need to sub out the cancerous poisonous white flour. Any ideas?
she does not get the like because you are what you eat and white flour is not on the menu anymore
Beautiful job!! Thank you. Can't wait to make this!
Outstanding and clear instructions - your voice and explanations are so enjoyable to watch!
Ive listened to your video over and over and still didn’t hear you say exactly how much salt we need to add to this bread dough. Did I miss it somewhere??! Please let me know as I really want to make this bread. Also I’m doing it by hand as I don’t have a mixer so hope it it turns out! 😊
My Grandma who would have been 98 yesterday made this 5 days a week. My favorite is rye bread.
That is such a lovely memory to have! You were very fortunate to have a grandmother who put the time and effort into making bread for loved ones. ❤️
Beautiful looking bread and great instruction! Thanks! I'll try it too!
I’ve tried all my life to make Jewish rye since you can’t get it in my area. Can’t wait to try it!
Nina, this is exactly what I was searching for. It came out beautifully. Your instructions are clear and concise, and you are a pleasure to watch. Thank you…
Thanks for writing Sue!
I loved watching this video! You are such an amazing teacher and very charismatic. I hope I can bake as well as you one day. Thank you!
Really good stuff...think I've found the rye bread recipe I've been looking for. I like your style, Miss Nina
I've been searching for a great rye bread recipe. Looks like I've found it!
My dream come true, someone teaching me how to make my favorite bread! Can’t wait to try it!
Enjoy!
If you're having difficulty finding good rye flour, try searching for an Amish store. It might be a bit of a drive from the city, but well worth the trip. I love their herbs and spices section, and they often have hand made rolling pins, cutting boards, and treats. So worth the trip!
That's a great tip, thanks.
If you know the store in Brooklyn, please give me location
Love how you form your bread very consistent and smooth versus the hard and crunchy that can happen on the bottom at least for me …great tip about the egg whites and milk …who doesn’t love a great crust…thank you for sharing …can’t wait to try this …stay blessed
I love how clear your instructions are throughout each process in each video. So very helpful. Thank you!
Thank you for writing, Miss mish.
💞
This is my favourite bread. Can’t wait to make it.
I finally made the bread. I love it!!! First time making rye bread that I actually enjoy. Thanks so much.
Thank you for writing. I am so happy that you enjoyed this bread. It's one of our favorites.
Sounds amazing you definitely know what you're doing totally gonna try this when I get a chance
Thank you so much. Never heard of your technique for glazing & steaming. Caint wait to try this! Thanks also for your excellent directions.
You are really amazing and your explanation is very clear. Thank you
Thank you so much for the comment Courtney.
Just getting into bread making, I’m excited! Thank you!!
Welcome to the world of the breadheads! Being a beginner breadmaker may seem daunting sometimes, but remember that no matter how your breads bake up, they will always be better than store bought. You learn as you go. Don't give up! Breads are a very rewarding hobby.
This is a delicious bread, but you may find it a little challenging. Remember to keep your hands oiled or wet whenever you touch it.
Here is my bread playlist. Everyone one is special. Enjoy!
Breads: ua-cam.com/play/PL_tb0gyirhyQ8u3ZE58fBjdbx9UH9k60b.html
Thank you Nina!
THhank you for sharing this technique and rec. I love the crunch when you tasted the bread. It's just what a good crusst should be.
Subbed! Loved the instructions, reasons and the way you explained with adjectives. Felt like I can feel and was in tune with every step.
Thank you so much. Happy baking CS!
Love her presentation.
Yeast doesn't mind pure sea salt. It just doesn't like iodized salt. Don't forget topical iodine is used to kill microorganisms.
Nina, dear, you are the best and a real cook. Telling people how much of choice they have--add or drop this or that ingredients, and the fact that it makes no difference to the taste buds--make you the consummate chef. that is what the real chefs like you (or Jacques Pepin) would tell folks in their vids.
Clarence, you have made my day... possibly my month. Thank you so much for writing. 🤗💕
@@ninainthekitchen1455 That was an honest observation, Ma'am. No exaggerations. There are so many fussy, know-nothing, make believe "cooks" and "chefs" on UA-cam, one worse than the other. It is really refreshing to see a real cook and chef like you and Jacques Pepin every now and then.
@@ninainthekitchen1455 Since I have your attention, can i ask a question: I LOVE the very super heavy dense bread from the Baltic areas. In American as in France, everybody loves light texture fluffy bread. I cant stand those. I love a dense heavy bread that if I drop it on the table, it will break through it (just kidding). I got some in Poland when I traveled there for a week. Russian friends bring me those (they call them "khleb") when they visit. Can you tell me where to buy them in New York, or teach me how to make them?
@@TWOCOWS1 these may be the breads that you are craving. This blog has the best information on various rye breads that I have ever seen.
theryebaker.com/
Other than that, I like to think that my bread playlist has some very nice artisan breads.
Hi Nina. Sorry it’s taken so long to get back to you. The last rye bread I made I used organic white rye following your recipe exactly and it was great, so much so my 51year old daughter said she’d be happy if that was the only bread she ever ate from now on. I decided to try dark rye and I found stone ground non organic dark rye. It started ok. I did the 3minute mix perfect, added the salt and caraway seed, set the timer to 8 minutes and watched first couple. Dough was as it should be so I left it and sat down. When timer went off it was a sticky floppy mess. I added white flour although not a lot and finished by hand. It actually looks and tastes fine, maybe a little sweeter but I’ll make again in the week. Not sure why it over needed if it’s because it was dark rye or stone ground. They were both different makes and don’t find much stoneground here. I’ve just found unbleached stoneground that I’ve been looking for for ages. Trouble is it’s on the web and only sold in 25kilo sacks. I don’t mind bulk buying but I prefer to try before I buy large quantities.
I had a quick look at your pastry video yesterday. I do my sweet pastry almost the same but use self-raising flour and I roll mine out on a pastry cloth then un roll on rolling pin and unroll onto tin. Only way I can get it in without breaking.
I noticed you have given weight in grams as well. Thank you so much for going to all that trouble. Grams are universal alongside whichever measurements countries have always used. You’re an angel. I’ll let you how my dark rye turns out next week
Many thx for all your help
Gill, I am so happy that your breads have been such a big success! I have been testing a dutch oven bread recently. The best dough for that seems to be a high hydration method and let me tell you, some of them going into the oven have been "floppy" too. Even so, they rise and create a beautiful bread.
As far as going metric; I had considered it when I started on UA-cam. Now that I know people watch in the UK, Canada and other English speaking Countries, it just makes sense to use grams, besides I do weigh my baked goods as I work.
Please let us know how that dark rye turns out! BTW, if you'd like to post a photo of your bread, go to my Facebook page and post it there. Here is the link:
facebook.com/ninainthekitchen.net/?ref=bookmarks
Thank you Gill.
Nina In The Kitchen
I have baked bread in Dutch oven but prefer ceramic.I’ve only used them on sourdough and high hydration which take more planning. Your rye bread is quick and easy as long as I watch next time I try the dark rye flour. I’ve never seen anyone roll the dough up the way you do it and find your way much easier. I have bad arthritis in my hand which causes a lot of problems shaping my bread but your way was quick and painless.
We just learned so much. The tips and history...too much fun. Thank you Nina
You are welcome! Enjoy
You're just amazing baker! I love how you demonstrate your recipe A to Z with perfection, thank you!
Thank you! Enjoyed the educational points. Will try your recipe soon.
This bread with peach preserves 😋😋😋😋
Peach preserves..... now that’s an idea 👌🏻
Thank you for this recipe, Nina! LOVE this Jewish Rye Bread! I didn't have caraway seeds at home at the time of baking but replaced it with cumin spice - still works! Thank you again 💕 Irina
I love your substitution of cumin seed. That would make an interesting flavor change. Enjoy!
You're a wonderful teacher. You get to the point quickly, show what you're doing and WHY it should be done that way. I don't have a mixer with dough hook, so how long do I need to knead? I saw in one of your replies that you said not to push down hard on the dough, but how long should I gently knead it?
Hi Trenchant! Thank you for the kind words. 😘
Rye flour is a low gluten flour, just know that at first the dough will be a sticky, gloppy mess. After 3 to 4 minutes the gluten in the white flour will kick in and help to change the texture. Knead with your dominate hand and keep a bench scraper in the other. Keep going for a total time of 10 to 13 minutes. You can switch hands to make it easier. The measurements in this recipe always work out for me. Try to resist adding flour to the table if you can.Truth be told; hand kneading is the best education for learning about the look and feel of any dough. Thanks so much for writing and best of luck with your bake. Please let me know if you have any other questions and I'd love to hear how this bread turns out for you! Nina
Thank you so much for adding the weights in grams in the written description. I always use grams now when baking - it's so much more precise! My New York Jewish family was in the retail bakery business so I am intimately familiar with this rye bread and many other Jewish bakery breads. I've made seeded rye breads using two different recipes, one of which calls for beer. I'm going to try your recipe, too. Thank you for your great video!
I'm so confused!!! People in comments loved the bread but I had no success. I been working on finding a good rye bread recipe and I was excited by this video and ready to try your recipe! When I got started I noticed the written directions in the description were not the same as the video, as in water amount, flour amount, etc. I went ahead and went by the written instructions because I like to use a food scale to get the ingredients exact. The result was sticky bowl of goop. It was so insanely goopy, I had to toss out. I thought the water amount seemed too much but I decided to trust the process. If I wasn't supposed to add all the water it should have specified. And is there no exact ratio in this recipe? I'm a novice but my dad bakes and I know that ratios kind of a biggie in bread making. What's the del here??
Rye flour makes a very different dough than any other bread dough. And it is very sticky. You can only tame it by keeping anything that touches that dough wet . In other words only handle it with wet hands, or a wet spatula . To make it even more confusing, the darker the Rye flour the more water it will absorb. I used a medium Rye for this recipe The ratio of rye to white flour is 1:1 if you used a light rye then your goopy dough makes sense.
As I explained in the video, the full recipe makes two 2 pound loaves so I demonstrate making 1/2 of the recipe. Maybe that was a mistake. I should have made that into one large loaf. However, the full recipe is accurate. Without seeing or being able to feel your dough I don't know what you're calling goopy. Again Rye flour is very different than any other flour.
Please let me know if this helps.
@@ninainthekitchen1455 I used king Arthur medium rye flour. I have made rye bread before, not sure what went wrong with this batch. The dough was extremely wet. I don't know how to describe the consistency. It held no shape at all when put on the counter after kneading for 8 min. When I went to hand knead it was all over my hands and smearing all over the counter. I had added flour several times to no avail. Maybe I measured the water wrong? I used a digital food scale that I use all the time. I'll try again sometime, your bread looks really good. Thank you for your reply 😊
@@Fraangipani you are very brave to attempt this knead by hand. Just remember anything it touches needs to be oiled or wet. I hope that you do try it again it's a delicious bread. Happy baking and best wishes.
I halved the weights in the written directions to make a single loaf and the same thing happened - a sticky mess. It didn’t form a ball so I just kept adding bread flour. It was still sticky when I set it aside for the first proof. But it baked beautifully and tastes delicious. It has that crispy crust from the egg white.
Maybe next time I will go with the cup measure instead of weight. Also, I love caraway seed, so I would add a smidge more whole seeds.
Ughhhhhh...followed to a tee however my dough which wasnt a dough came out a goopy sticky mess....something not right...I'm new at baking but can follow a good direction.....also added additional flour but it did not help....was looking so forward to this bread....help!!!!.... would like to try again....thank you!
Great video. I'm trying a no-knead rye bread right now but will give this method a shot as well. I had never seen the trick with the ice cubes before to add moisture to the oven....learning something new every day!
Thank you for the comment. There are so many breads that I want to post and techniques to share. Steam is essential to crust. I believe that my no knead bread video mentions that.
OK, you caught me when going down the list of meats at the end. OMG I can't wait to try this.
Enjoy!
Thank you, Nina! I made it 3 or 4 times, every time comes out perfectly! Only one thing, I leave one loaf as it is, and for the second loaf, when forming the loaf, I add garlic, herbs and dried tomatoes.
What a great idea! I just bought a 25 pound bag of rye flour so I will have to play around with herbal rye bread. Thanks for writing Anastasia!
@@ninainthekitchen1455 And I just have put your beginners whole wheat bread for rising:)
Think of that as a base recipe. You were so creative with rye bread that I believe that you will enjoy playing with the Whole Wheat recipe. Enjoy!
Hello, In your video you say that you have 1 1/2 teaspoons of instant yeast, but in your directions you wrote 1 tbsp + 1 tsp instant yeast...which one should I use?
Hi Tammi. The full recipe makes two large loaves. In my video, I made half of the full recipe because I just didn't want that much bread. To answer your question, I used 1 1/2 teasp in the video, and the written recipe is also correct since it's the full recipe. I hope that clears it up. Thanks do much for writing.
@@ninainthekitchen1455 Thank you! :)
Thank you, you have given us several hints with this video and the lovely recipe.
Instructions are clear, but they differ from your published recipe.
The published recipe has a yield of two 2-pound loaves. In the video, I demonstrate making half of the full recipe. My thoughts were that the full amount nay be too much bread for many households. Unfortunately, it seems confusing to many folks, even though I mentioned it in the video. Sorry...
Very good explanatory video, no unnecessary talking. Well done!
Thank you for the kind words Ana. I do strive to stay on point. I am planning on more yeasted bread videos soon.
You're a great teacher...thank you!🙏
Wow! That is just beautiful! Prettiest bread ive ever seen and Im 60!
Thank you for giving the grams!!! Very helpful 😊
Your teaching voice is excellent. Hope you also make videos teaching yet another type of learning besides cooking one day.
Thank you Karen 🤗😘
Hello Nina, today I discovered your you tube channel. I was looking for a recipe for rye bread & took a peek at yours. OMG! I followed your recipe to the letter & I have made the best ever bread yet. Superb. My daughter has taken some home with her & hubby agrees it's the best ever with just butter on. Many thanks for being so precise & giving the little details, it makes all the difference.
Zosia, thank you so much for writing. I love that you are enjoying the bread with your family. This is a bread that I grew up with, so it makes my day when people write to tell me that they love it too😘
One of the best video recipes I have located.
Will have to try this one soon (without Caraway Seeds (wife does not like 'em)).
Merry Christmas and Happy 2023
Merry Christmas to you and yours Christian.
pastrami on rye, best samwich ever
Your videos have a list of favorite foods I haven’t had in a long time😊, inspiring 👌✨
Made the full recipec, (not the video one )and turned out great. Husband and friends loved it.will definitely make it again, who knows, maybe today!!!😊
I just made this, too. Enjoy!
My goodness, what a wonderful video - and a terrific baker . Your experience and real knowledge shows. I hope a lot of young bakers find their way to you. I’m a life long baker but have never made pumpernickel or rye bread, thanks for all the wonderful tips and techniques, I’m going shopping tomorrow and will pick up the rye flour for this delicious looking recipe. By the way, it’s a pleasure to have been invited into your kitchen, thank you, it’s like having a lovely friendly next door neighbor. All the best to you 😊
I've made this bread several times before, but this time I had so many problems. After the long knead, my dough was way too liquid. I added more rye flour and more white flour to equal more than a cup. It was still very wet. I think that it may be that the rye flour I used, from Anson Mills behaved so differently that the recipe didn't work the same. But, here is the good news: it is fantastic. Wonderfully fragrant, firm crumb, crisp crust. Thank you for an enjoyable video, which I have watched several times. Best rye bread I have ever eaten!
Thanks for writing Alan. I don't know much about the milling process, but flours are very different depending on the mill. I'm curious; did Anson Mills flour feel different to you? Was it more or less coarse than what you used before? Regardless, I'm glad that it worked out for you. Happy baking!
@@ninainthekitchen1455 The Anson Mills flour is very fine, seems finer than the Bob's Redmill. I weighed it and started with 160 gr. It was also, a rainy day. I will have to make this again, to learn where I went wrong.
@@alansylvia4276 I would not say that you went wrong oh, I would say that your flour has a personality... ? 🤣🤣
Baking can certainly keep you on your toes.
Excellent 🕊️✨
Enjoy!
Thank you! Thank you! THANK YOU!!!!!!!!!!!!!! I will try this recipe as soon as I get some chutzpah!!!!!!!!!!! This is my favourite FOOD of all time!!!!!!!!
It's one of my favorites too. Enjoy!
Excellent demonstration, glad I found you!Yes please, Rueben is my favorite sandwich! Thanks.
You are a born teacher- thank you!
Iggy, thank you for writing and happy baking!
Fantastic video!! You taught me techniques I have never seen or heard before!
Thank you for writing. I'm glad that this video helped you. This is our favorite rye, enjoy!
Great tutorial, thanks.😃
You have created a wonderfully instructional tutorial. Thank you.
Thank you Jean.🤗
Going to try this. You're awesome.
I made this right before Christmas and it turned out perfectly! It's a delicious, sturdy loaf with fantastic rye flavor. There is a learning curve when dealing with rye flour dough as opposed to straight up wheat dough, but I enjoyed the challenge. As mentioned in the video the dough is stickier and has a more clay-like feel rather than the springy, stretchy feel of a wheat flour bread. I will be making this again and again. Thank you for sharing this with us!
I'm so glad that you "get it". Yes rye is very different. Enjoy!
I’m making your bread for the second time! My husband and his mom said it’s just wonderful and she wanted me to make her a loaf!
Thanks for writing Kelly. Enjoy!
Thank you!
First time here, and I subscribed. I am trying to duplicate a New York-style rye bread while living overseas. This is the clearest, most concise, and simple explanation/demonstration of how it's done that I've seen on YT -- and I've been looking for a while. Thank you, Nina. I'm definitely giving this one a try.
Hi Barbara, I think that you'll be very happy with this bread. I grew up with Ginsberg rye and NY Delis.
Please keep in touch, let me know how it goes! 🤗
Thanks for the vid. You have a great teaching style, I really enjoyed it and look forward to making a Jewish Rye.
Great bread, thanks!
I will try this.. I used to get my marble loaf & dark rye bread from Polish bakery in Hamtramck, Michigan. Sure miss it ..both dark & light rye. Great toasted.
Nina, thanks for the simple to-the-point recipe....Oooh carraway!!
I just had to tell you: I made your rye bread today, and it’s the best I have ever tasted! Thank you so much. ❤️
I'm so glad that you enjoy it. Happy baking, and thanks for writing Anne 🤗😘
I come from NY and now live in Texas. This bread is fantastic. Thank you for a great and easy recipe that tastes like home.
Trying your Apple cake next.
Hi! Im going to make this bread of yours! I so love how you make it simple and not scary…as many people make it sounds so intimidating to make btead! You seem very fun Nina as well!
I have a bread theory.... bread has been made for thousands of years. You can make a delicious loaf. Even if your bread is a failure in your eyes, it will still be better than anything that you can purchase in most bakeries.
Happy baking Kelly, thanks for writing and happy baking!
I will try this recipe today! Thank you for all the details ❤
Wonderful video! Can't wait to try it !! Thanks!
Toda Raba.
I just made this today and they turned out perfect!! Thank you for such a great tutorial!!
Thank you for writing Sylvia. 🤗
Thank you! I'm throwing away all the other (complicated) rye recipes I collected. Yours is a winner!--from a Jewish lady who couldn't find the rye of her childhood until now.
Thank you Lillian. I'm glad that you enjoy it! 🤗😘
My favourite bread so far, I am baking it once a week, so delicious. The only thing I changed is instead putting milk with the egg wash I use water so I can eat it with dairy and meaty food. Thank you Nina ❤️
Esther, thank you for writing. This made my day! I love this bread and it makes me happy to hear from people who also appreciate beautiful artisan breads. 💕
@@ninainthekitchen1455 I have to thank you for sharing this and more delicious recipes, thank you and Shavua Tov
@@estherbenar5316 it's my pleasure. Enjoy!
I grew up in Montreal where Smoked Meat and Jewish rye bread go hand in hand.I make my own smoked meat in the smoker and now I can make my own bread to go with it. Thanks for a great recipe.
That sounds like an exceptional meal plan. What time do you want us there? 😁
I love this bread because of childhood memories of delicious sandwiches whose base was this bread. Enjoy, and thank you for writing.
Nina In The Kitchen Thanks Nina, enjoying your channel very much, learning new skills which for me are a destresser in these turbulent times.
I understand
Made the rye bread, it turned out great. I really like the way Nina explains as she goes along.