Jewish Rye Bread Recipe (2024)

Thelma (Tammy) Blumenfeld — December 11, 2023 @ 11:55 am Reply

I followed the directions exactly. It rose and doubled in an hour. I scooped it out of the bowl and shaped it into 2 round loaves. After brushing with water, and sprinkling seeds, I followed the directions and baked first for 5 min at 375 degrees and then poked and coated it with water and lowered the oven temp to 350. It’s baking now for another 45 min. I turned on the light to take a peek, and it is just flat and not rising anymore. It’s about a few inches tall. What did I do wrong?

Passal Madeira — March 6, 2023 @ 10:21 pm Reply

We used to buy this as Cissel or Sissel Bread in my nieghborhood Jewish bakery. I was so glad to finally find a recipe for it.

Passal Madeira — March 6, 2023 @ 10:14 pm Reply

Wow, is this the corn bread recipe from The Secrets of a Jewish Baker by George Greenstein. I own n love thst cookbook!!

David — February 9, 2023 @ 1:59 pm Reply

The amount of water (the hydration) is very high. I think maybe there is an error in the recipe. The hydration of the sour (assuming 1 cup flour is 100gr) is 156%. That’s fine. However the total water added plus the sour creates (or attempts) to create a rye with 121% hydration. (based on my calculation of 488 gr total flour (Clear and Rye) and 591 gr of water (375 gr water + 216 gr water from the sour). I absolutely appreciate the baker sharing a beloved family recipe but I think there’s a mistake on the amount of clear and/or rye. The pics are wonderful and that loaf looks darn near perfect, but I just can’t see how a loaf can be created with 120% hydration. I’ve baked over 100 loaves of sour rye in the past 2 years and I can’t fathom that level of hydration. My recipe is 75% hydration and the dough is very wet and at the point of sticking… The high level of hydration (I think) is the reason some people have struggled with the recipe. Thanks to the baker again!

Craig — May 14, 2022 @ 12:19 pm Reply

Do not use this recipe. Poorly written confusing and lacks details. Step 4 doesn’t seem to be used as you go to step 5. I tried this recipe twice and they both failed and I have been baking bread now for 5 years.

Craig — January 3, 2022 @ 3:10 pm Reply

Step 2 is too subjective regarding elasticity resistance to stretching softness and wetness. A video as I have used in other bread recipes is very helpful.
I think using weight instead of volume is also an improvement.

Marie — June 14, 2021 @ 11:45 am Reply

I have never made holes in a bread while baking – what is the reason for doing this?

Matt Fallin — April 11, 2021 @ 10:29 am Reply

1 1/2 Tablespoons of yeast? Seems like way too much yeast % related to flour %

Simone Schultz — August 13, 2020 @ 11:56 pm Reply

The flavor of this bread is great but I’m having trouble with the bread sticking very badly to the pan.
It doesn’t rise well for me even when I switched to the “white” rye flour. Flavor 10!, rise 3 disappointing 🙁 any suggestions? I’m using a nonstick baking pan and the rye flour/cornmeal on the pan but they stick trrribly I think from the water baths makes them stick like glue. Had to scrape them off with great difficulty. This last time I sprayed with PAM sprinkled the flour/cornmeal and that kept my nonstick pan from sticking the other aluminum baking sheet with just the sprinkling of cornmeal as the recipe says. Nowhere did this recipes dress the problem I needed a knife and extraordinary effort on my part to get the bread unglued from the pan.

Davek — June 2, 2020 @ 8:28 am Reply

Very, very good. I finally got my starter going and it’s excellent. I still can’t get King Arther white rye but found another white. I had to adjust the water to slightly less but overall the last 2 loaves have been surprisingly good. The kitchen smells like a wonderful bakery as the bread bakes. The crust is nice and hardy, chewy. I have good rise and I see now there are many, man subtle variances that can impact the final product. Rye is a tricky item, I understand that now. Thanks so much for posting a family recipe. That said, I’d love to see a video on the final forming. I had to adjust putting my kneaded dough on parchment to let it rise and then transferring the pardchment (on a pastry board) to the baking stone. Just slide the parchment off to the stone. I’m going to continue to tweak away to see if I can get even closer to the rye I grew up with; a shiny, ;cracked’ crust. The rye I got for so many years had a subtle satin sheen and the crust had deep cracks like an old beloved leather jacket. Thanks again!

I love that its such a quick loaf to make. The Rye Bread came out great other than too much salt for me. 1 1/2 tablespoons is 30 grams. I usually use 8 grams of salt per average loaf of bread. So next time I’ll change the salt to equal 16 grams. About half the salt in this recipe. I baked one large loaf an oval (450f) preheated cast-iron Dutch Oven for 50 min then took it out and put directly on oven wrack for 7 more min as the loaf felt too soft, which worked out really well. I checked that the bread was 205-210f to be sure it was done. I used normal bread flour, mixed with the rye flour. I’ll try to order “first clear flour” or use all purpose or self rising flour next time to keep the texture light for sandwich bread for Ruben Sandwiches. I used my dark rye starter after refreshing it. My bread crust did split from the rise but I’m fine with that and it toasts perfectly. I was really happy with the finished loaf of rye bread.

DaveK — April 5, 2020 @ 5:44 pm Reply

I think I answered my own questions….. I refreshed my sponge with this rye and I can see this recipe doesn’t go will with it. It’s a light rye “type 1150”. It soaks up water like a sponge and has a putty gray appearance…. I’ll have to wait until King Arthur gets the light rye back in stock…. and try again.

Dave K — April 5, 2020 @ 2:03 pm Reply

Well it didn’t quite turn out for me…. It took me a while to get my starter going, but its been perking and working for several weeks (weekly feeding). I was not able to get King Aurthor white rye because, I guess, due to the pandemic, everyone is making Rye bread… So I obtained another white/light rye. i also soured the first clear from another online store. I did cut back on the salt to t Tblsp because I have to watch my salt, but otherwise tried to follow as close as I could. My baking sheet springs so I used parchment paper. I do have have a large baking stone and so the parchment went onto the stone. My problem is that while the rise was super,, it deflated to a huge round, about 2 1/2 inches high when I turned it out for baking. (I made a single loaf). It has a wonderful aroma, but it’s still baking. I’m wondering can you make a video on this, slowing waking through the steps after the rise? I’l keep trying. I figure the dough was just too wet. Also I pieced holes in the top after 5 minutes of steaming but still had some seams open up. I think next time I have to reduce the water or use more first clear and pierce the holes well down into the loaf…. Ops, one last thing I didn’t quite get that crinkled/cracked crust nor is my crust shiny. It’s light brown but is smooth. Thanks so much for posting the recipe!

DaveK — March 7, 2020 @ 7:49 am Reply

OK I finally gathered the courage and ingredients to make, ummm, try to make this rye bread. In reviewing this recipe, it calls for 1 1/2 TABLESPOONS of Instand Dry Yeast. Is that correct? That seems like a huge amount of yeast for the flour.

Thanks, DaveK

Norm Michaels — November 16, 2019 @ 12:05 pm Reply

Hi,
I have been try to make this a number of times, all without success. I am a total novice and I’m sure that is a huge part of the problem.

The last time, the best so far, I managed to get the dough stiff enough to form somewhat of a ball. However, after letting it rise, then turning it out onto the baking sheet it was a slimy mess again. I couldn’t get it into a ball again. (Probably should have mixed in more first clear, maybe to stiffen it?) It did rise again somewhat in the oven, but was more of a big lump, rather than a nice high and round bread that I am used to seeing.

Also, the bottom crust was thicker and tougher than I had hoped for. Any thoughts on that…. baking higher in the over than on the middle rack?

I’ll be thankful for any help or comment.

Scott Citron — May 31, 2019 @ 4:08 pm Reply

Prior to Stage One, is the starter supposed to be so runny and sickly looking? I threw out my first attempt because I never saw any sign of bubbles or fermentation. I then started over with fresh KAF Light Rye and fresh instant yeast. After over 12 hours I’m seeing the same puddle as before. Liquid separates and rises to the top. Flour and caraway slurry sinks to the bottom. No bubbling unless I stir the mixture a bit.

Does my description sound right, or am I missing something? Thanks.

Larry — April 6, 2019 @ 11:53 am Reply

Hi Michelle. Grew up outside of NYC and been eating sourdough rye all my life. I have several different starters, some white, some rye, some traditional (runny) and some dry. They all get fed differently. I generally refrigerate it soon after feeding. Then take out what I need to make bread, feed the rest and put it in refrigerator shortly after feeding. Keep for months that way. Sometimes I am away for a month or more, and it has always been in good shape. I will try the recipe in a few weeks as I just made a batch of pain au levain that will last two weeks.

Davek — March 15, 2018 @ 12:10 pm Reply

Your loaf looks perfect. It’s as close as anything I’ve seem that visually compares to the rye bread we’d get from a beloved bakery in PA that operated for 75 years but closed up. The loaf was beautiful color with a chewy, leather crust and moist on the inside. It made the best toast.

Priscilla — October 26, 2017 @ 1:54 pm Reply

I made it to day 3 and had a good initial rise of Stage 3, but after 3 hours, the starter collapsed. Will the starter still work if I continue on to bake bread, or do it need to start all over again?

Terry schmader — June 9, 2017 @ 3:13 pm Reply

Taste wonderful but didn’t raise. I used dark rye flour, and regular bread flour. I live in Grand junction co, although is about 4500 ft. The starter looked great, nice and bubbley.
When I lived in oil city pa my bread always turned out great.

ann webster — March 11, 2017 @ 10:46 am Reply

I have read your recipe over and over again……………………still not sure I am doing it right..The sour starter for jewish rye bread is my concern. It seems to be heavy, unlike other starters which I have on hand. Much like dough, it does come away from the sides of the bowl when stirred. I am on my third stage and waiting to make my bread. I must tell you I am grinding my own rye flour for this use, perhaps this is why it is a little heavier than normal. When it comes down to storing the remainder after I have used what I need for the bread, should I add some water to thin it a little than store it in refrig.? When I get ready to make the bread, I think I will use King Arthur’s wheat flour already ground and a little bit of pastry flour….what do you think and can you advise me on my concerns…………………………sincerely ann

Dolly — February 9, 2017 @ 5:27 pm Reply

This looks just like my rye which is dense and chewy. I wish I had the patience to make the sour but I improvise by using a product called Deli Rye Flavor which to me tastes just like a Jewish Deli’s rye. I also use the white rye flour, first clear flour and a bit of vital wheat gluten and last but not least, a dough enhancer product (Authentic Brand) that contains lecithin, ginger and ascorbic acid, the enhancer really works wonders for the rise and also keeps bread fresh longer. I use my bread machine’s dough cycle and then take it out let it rise and pop it in oven. My old neighbor in her 90’s used to bring me some of her rye sour which I believe is the same as the one you have here and the taste was almost exactly like the Deli Rye flavor I use now minus all the labor. Your bread looks delicious! I too would not touch rye when I was a kid, I think it was the Caraway seeds that did it. Now I love it.

Gill Bearf — September 21, 2016 @ 2:49 pm Reply

I have just made this loaf for a second time. On both occasions, the loaf has split in the top even though it has a smooth dome appearance when placed in the oven. Is there something I’m doing wrong?

Jamie — August 31, 2014 @ 1:34 pm Reply

For some reason, my yahoo mail is not connecting. Thank you for your reply. My question was about deflation in the fridge. Yes, I did allow it to rise 5 hours before I put it in the fridge for the night. It was a little deflated this morning but I proceeded with stage 3 and it is about doubled and looks great now! I don’t think there is anything stopping me now from my first successful attempt at using a starter! Thanks again for the details. They make all the difference!

Zac Astrain — June 30, 2014 @ 11:02 am Reply

Hello, Can this recipe still be done without the 11/2 tbs active dry yeast and 2 cups first clear starter also what other changes would need to be done with out those two ingredients? (Will the bread still be good without those two ingredients?)

Denise Preston — May 24, 2014 @ 4:17 pm Reply

This recipe really confused me and when it says make the starter, I went to the link for the starter and there are three stages and when your done it looks like a soft dough, is that right? So is that the starter all three stages done?

robert — March 31, 2014 @ 2:33 pm Reply

I think your oven was not hot enough. And you should never wet the loaf on top, wet the air in the oven. Next time, pre-eat the oven to 500f, for 45 min, ….with a steel pan on the lower grate.Then add to the about 1 cup of boiling water to the super hot pan ! , then toss in the bread. When it starts to get dark caramel on top, , open the oven a bleed some of the heat out, till the temp hits about 350 or 375, and it’s finished baking when the internal temp hits about 195 to 200.

Linda — February 9, 2014 @ 3:39 am Reply

Michelle,
Great recipe. I’m also a Pgh girl who finds herself stuck in the netherlands of the greater Boston MA area. ( I’m convinced many native residents here have had their taste buds ruined by boiling everything to death, lol).

Anyway, I’m really not an experienced baker although I do cook. Right out of the gate it took months to find the proper flour for your recipe. Finally begged the manager of a local health food store to order the flour and I think he thought I was nuts. It took me 2 tries but I got wonderful results on my bread. However, I think your great aunt bought her Jewish Rye at a different place than where my mom got it. I have, unfortunately, not been able to get to Pgh in at least 20 yrs. When I visit it’s mandatory Iake a trip to Squirrel Hill for a “real” corned beef on rye. The bread I remembered eating when I lived in Pgh was darker (inside & out) and had a shiny top (perhaps an egg wash?) The loaves were bigger and more cigar shaped but that could be just the result of the baking pan used.

I will definitely make this again as it’s 100% better thany any Jewish Rye I’ve eaten in this area; it made toast to die for.

Now if I could figure out how to make Squirrel Hill-type corned beef; it is absolutely impossible to find around here. I strongly suspect what ‘they’ call corned beef here is of Russian decent (which I call New York style) while I’d
bet Pgh’s has German roots.

Also seeking a recipe for Salt Sticks. Last fall a cousin from Pgh visited and brought me a dozen Sticks from Giant Eagle. While they seemed slightly different than I remember (and a bit smaller but they say everything shrinks with age), I managed to eat all of them and did not share with anyone! Yes, I was a piggy, but what can I say, lol.

FYI, assuming you can even find a deli or restaurant that sells corned beef sandwiches around here, they call corned beef on rye, sauerkraut, Swiss and Russian dressing a Ruben. If you substitute cole slaw for the sauerkraut it’s called a Rachel. I glady eat either but am partial to cole slaw made with Marzetti’s cole slaw dressing.

Thanks for sharing. Don’t get me started on not being able to buy Isaly’s chipped ham, Heinz Spicy Mustard or any kind of Heinz pickles……Everytime I come across my old Heinz pickle-packer pin I can get near tears……

Ray — January 1, 2014 @ 5:03 pm Reply

I can’t wait to try this out, I love rye breads and I’d like to see if I can make these into a pita type pocket bread. I was thinking of an alternative to hamburger buns for sandwiches. Any suggestions are welcomed.
Thanks for the great information.

Jane — October 17, 2013 @ 7:33 pm Reply

I will order the first clear flour from the KAF website – but my starter is ready and I am dying for some real rye bread! Is it possible to use Bread flour in its place?

Craig — October 13, 2013 @ 12:39 pm Reply

As with far too many of my free-form loaves this one came out flat. Even though it rose like crazy there was not enough loft. It grew sideways.

Andria — September 19, 2013 @ 12:41 pm Reply

This is my second attempt. The crust turns out hard. I spray water on it instead of brushing but I can’t imagine that making a difference. What am I doing wrong? I’m fairly new to bread making. Any suggestions?

Steve — September 18, 2013 @ 2:26 pm Reply

Where’d you find King Arthur first clear in the burgh? I had the darnedest time until I broke down and bought a sack of it from Stover Baking supply in Cheswick.

Marie — March 24, 2013 @ 11:42 am Reply

I was wondering if maybe the salt was too much. You have listed 1 1/2 Tablespoons, should it be teaspoons?

Tom Mix — March 1, 2013 @ 5:07 am Reply

I’ve seen some recipes with 1-2 teaspoons of pickle juice for extra tang? Good or bad idea?

this will be a must try for me in the coming weeks. I have all that I need to make rye bread because it’s something I’ve wanted to try but just worried about the starter part. Now that I have your recipe, I WILL be giving it a try!

Rye bread has never been my favorite but I have grown quite fond of it as long as it doesn’t have seeds. This looks like it makes a mean sandwich!

Katie @ Blonde Ambition — February 21, 2013 @ 7:22 pm Reply

This is so cool! I definitely didn’t like rye bread as a kid either…but I haven’t tried it in a long time, so I’m not sure what my feelings are now :) You really did make a beautiful loaf of bread, though, and that sandwich is mouth watering!

Tracey — February 20, 2013 @ 11:56 pm Reply

The last picture of that sandwich has my mouth watering! I just want to reach through the screen, grab half and take a big bite :) Kudos for conquering this bread!

PS – How insane was the Pit-Phil game tonight?! I was on the edge of my seat – too bad you guys didn’t come out with the win, but still a great game.

I absolutely love rye bread and cannot wait to try this! Thanks for sharing this great recipe!

tilly — February 20, 2013 @ 8:55 pm Reply

lol milk and meat mixed on “JEWISH” rye too funny

Loved these last two posts! I’ve never made rye bread before but now I definitely want to. I adore rye bread and the incredible bakery by my house that had my favorite Jewish rye bread caught fire and burned to the ground. Devastating! For them as well as me and my rye bread fix. What better time to try making my own? Thanks for the great recipe!

Your rye bread looks perfect. Seriously… flawless. It also sounds perfect for St. Patricks Day in a few weeks. There is nothing like a good corned beef sandwich on rye bread.

I’m the same way! There are tons of things I’d refuse to eat when I was little that now I either like or have been more open to trying them out!

Wow, this rye makes one mouthwatering looking sandwich – it’s perfect!

My hubby and I love rye bread! Can’t wait to try making it at home :)

Looks like the perfect Crumb!

Oooooh! My mom always made us Reubens for Saint Patrick’s Day, and now I think I’m going to need to do the same thing. Excited to try this recipe!

It looks amazing, thanks for sharing :)

Wow! Turned out sooo great! It looks absolutely perfect. Saving this project for a rainy day. :)

Kevin — February 20, 2013 @ 10:19 am Reply

Brava!! That is a beautiful loaf – thanks so much for sharing! I LOVE rye bread. Funny stuff abt the seeds – that’s how my son is now. lol

Tonia — February 20, 2013 @ 9:51 am Reply

I’m trying this as I type, the starter is made and waiting for it to bubble and ferment, how long exactly does it take before I start to see something? I live in Geneva Switzerland and am going crazy for the taste of a good Jewish rye with caraway seeds so I can make a decent pastrami on rye. I’m having a tough time finding all the ingredients, is the cornmeal really necessary or can I just use the rye flour on the baking pan? I cannot find the flour you use, can regular bread flour be substituted? IF (lol) the starter turns out well I’m going to France this weekend to try and find a German 1050 flour or a French 110 that is supposed to be similar but in 4 years I have never seen cornmeal at the Carrefour in France or in the Coop or Migros in Geneva.

I’ve been waiting for this recipe! Rye breads is always a hit in my house! I love it toasted with melted butter! Yum!!

Oh, that bread. Oh, that sandwich. YUM.

Michele — February 20, 2013 @ 8:10 am Reply

I’m a Chicago girl so good bread is every where, but that coleslaw. Is the best!

*resists urge to buy rye flour* I’m supposed to be DE-pantrifying my apartment! Not ADDING to my pantry! LOL

I love rye bread and rye toast is my favorite breakfast. I’ll be trying your recipe asap!

I recently bought a sourdough starter from King Arthur flour and have only used it once. I’m not a fan but my husband and kids love it. I’m making all my bread these days so I really want to make it happen. Ever fooled around with a real sourdough, ie no yeast at all?

Wow, you nailed it! The best looking homemade rye bread ever! And it is absolutely an acquired taste but once you get into it, it’s like…where has this been all my life!

Tres Amie — February 20, 2013 @ 2:26 am Reply

It was years for me before I realized that it was the caraway seeds that stuck in my teeth that I disliked about rye bread. The bread itself, even with some ground caraway in it is terrific! I can’t wait to try this!