Recipe: Real Jewish rye bread
Real Jewish rye bread (Kirk McKoy / Los Angeles Times / August 27, 2012)
Real Jewish rye bread
Total time: 1 hour, 10 minutes, plus rising and cooling times
Servings: Makes 1 round loaf (8 to 12 servings)
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Note: Adapted from "The Bread Bible" by Rose Levy Beranbaum. Specialty flours and barley malt syrup are available at select well-stocked markets, health food, cooking and baking supply stores, as well as online.
Sponge (dough starter)
3/4 cup (4 ounces) bread flour
3/4 cup (3.3 ounces) rye flour
1/2 teaspoon (0.06 ounce) instant yeast
1 1/2 tablespoons (0.6 ounce) sugar
1/2 tablespoon barley malt syrup (or malt powder or honey or sugar)
1 1/2 cups water, at room temperature
Make the sponge: In the bowl of a stand mixer, or in a large bowl, combine the bread flour, rye flour, yeast, sugar, malt syrup and water. Whisk until very smooth, scraping down the sides of the bowl. The starter will have the consistency of thick batter. Cover the bowl with plastic wrap, and set the sponge aside while you combine the flour mixture.
2 1/4 cups (12.4 ounces) bread flour
1/2 teaspoon plus 1/8 teaspoons instant yeast
2 tablespoons (0.5 ounce) caraway seeds
1 1/2 teaspoons (0.3 ounce) salt
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