Jewish Rye Bread Recipe
A traditional chewy, moist Jewish rye bread including both levain and an old-bread "soaker."
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Stand mixer
- Pizza stone
- Peel
- Bread lame
- Instant-read thermometer
- Kitchen scale
- Cast iron skillet
- Stainless steel bowl
- Nonreactive container
- Airtight container
- Refrigerator
- Microwave
- Oven
- Measuring cup
- Kettle
- Mixing bowl
- Spoon
- Baking sheet
- Parchment paper
- Pastry brush
- Spray bottle
Ingredients
- 1 rounded tablespoon (14g) ripe sourdough starter
- 2 1/4 cups (237g) King Arthur Pumpernickel Flour*
- 7/8 cup (198g) room-temperature water (70°F)
- 1 heaping cup (74g) bread
- 1/3 cup (74g) cool water
- 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
- all of the rye sour from above, minus one rounded tablespoon*
- 1 cup plus 1 tablespoon (241g) water (80°F)
- 1/3 cup (85g) old bread soaker, from above, at room temperature
- 1 tablespoon caraway seeds, optional
- 1/2 teaspoon ground caraway seeds, optional
- 2 teaspoons (12g) table salt
- 1 teaspoon instant yeast
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