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The best Jewish Sourdough Rye Bread Recipe | Foodgeek Baking

Byamazingfoodstv


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A Jewish sourdough rye bread recipe as known from the delicatessens and sandwich shops of New York City. Amazing, crusty, soft crumb and with delicious caraway seeds.

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00:00 Teaser
00:11 Intro
00:20 Introduction
03:04 Mixing the dough
05:52 Stretch and fold
07:56 Divide & Pre-shape
09:08 Final shape
11:52 Baking
13:45 Crumb reveal
14:21 Eating
15:09 B-roll
15:49 Conclusion

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45 Comments

  2. OMG Sune, I made this bread yesterday, following your recipe and directions. I used King Arthur's "Sir Lancelot" high gluten bread flour, which I order from Amazon in 50lb sacks, for my white flour and Great River Organic Milling dark rye. This bread is awesome!!! It came out perfect. I did ferment a little closer to 50% instead of 25% but that was the only deviation I made. This rye bread recipe is so good there is no need to ever use another recipe for rye bread. You've really nailed the taste and texture of authentic N.Y. Jewish Deli Rye! (And I live on the east coast of the US so I know a thing or two about deli) Thank you so much for this and all of your other recipes and instructional tutorials. You're the best! You and Charlie are my two fav's. Keep those experients, recipes, and all videos coming!! Dawn.

    😉

  9. It really helped to see the way you worked the dough. Too often I get it wrong! If you don't get that sort of rise in your proofing, what should you do? Do you have to discard it, or is there some way you can rescue the dough? I am fasting at the moment. This is killing me 😭😭😭😭!

  11. Maybe it is the perspective, but I seem to have a lot more dough than in the video when I follow the recipe. Also what is the capacity of the “straight-sided container” (brand?) you are using? Thank you, Professor, your videos are fabulous!

  16. Do you not cover the bannetons? You did not mention that in your instructions and otherwise you are so precise with each step. Oh ya, one more thing. Can I substitute molasses for the malt? I'v done that with bagels and volkornbroyt and it tastes very good.

  21. Hi Sune. I just made this and it is wonderful. It is perfect for my neighbor and I am wondering what I could do with the Flours for a bit more Rye flavor.
    I have a dark Rye that I make that is really bold with flavor. Needless to say I don’t want the Jewish Rye to taste that strong but over the years my sinus problems have affected how well my tastebuds work.🙄
    I am thinking of cutting back on the bread flour and increasing the light rye flour but hoping you can recommend measurements.

    Oh and I did the experiment menu with my two Rye loaves…. One with oven on and the other with the oven off during first 20 minutes. Neither of them looked like they had much Oven Spring BUT the crumb was amazing. (Wish I could post a photo I took) Fun experience experiment But I think I’ll just keep with the routine, I’m the one who would forget to turn the oven back on after I took the lid off.
    I do plan to do this experiment when I make a plain sourdough so I can see the difference in oven spring on the outside of the loaf. Nothing better to do these days.
    Love your video tutorials keep up the great work.

  22. Sune
    You are a true star for the rest of us amateur bakers.
    I have followed several of your recipes with incredible success. The Rye Jewish bread is the best I have ever tasted. Better than the best New York rye. The malt add on finally achieved the over the top taste. I have to commend you for your teaching abilities and the overall professional quality of all your videos.
    You should create an app with your Bakers Formula. Others have done it.
    I believe that an app with most of your receipted built in would take you to the level you deserve.
    Thank You for what you do.
    I have promoted your channel to all bakers I know here in the Miami Fl
    Regards and Happy Hollidays

  27. I made this today with a few modifications. 1) I mixed all the flours, and made a biga naturale of 200 grams flour, 200 grams water and 25 grams starrer. I let it mature for 16 hours, and made the rest of the recipe. 2) I added 10 grams onion powder to make it taste like the bread I had when I was a kid in Brooklyn, NY. It worked out wonderfully. Thanks for the recipe Sune. You certainly are the food geek!

  30. I normally get rye toast at a deli, even if I'm not eating any of the meats. I've been wanting to make it since lately I don't order anymore because I find it lacking flavor, texture and so on.
    I'm wondering why the Jewish Deli rye never shows oven spring, or open crumb like yours.
    I have only used dark rye flour so I'll be getting me a package of the light one to make this. I'm quite excited!! Thank you Sune! 😊

  34. beautiful dough-handling and overall technique as usual, and surprising oven spring and open crumb considering the rye content. wonder what would happen to spring/crumb if all the rye flour was dark, and, alternatively, if the dark flour was bolted to reduce bran but leave germ intact

  35. cant forget to mention that the smell of rye bread baking is beyond compare! 🙂 you should do a rye bread series, there are so many amazing variations around the baltics and eastern europe. a slice of grilled ukrainian rye rubbed with fresh garlic, some butter on top and a little sea salt is one of the best things on earth!

  36. I made this with two changes. I used a differt sirop because I did not have the barley kind and a lower inoculation of just 5%. It turned out delicious.
    The ammount of seeds is spot on. Thanks for this recipe.

  40. Excellent video, inspires me to try this rye bread.

    Did notice something when you removed dough from clear proofing container. Dough appeared to stick to bottom of container and thus bottom dough seamed to tear. Thought this would degas dough, but in the end, bread looked good. I am having similar problems getting my dough out of proofing container and thought I was doing something wrong. ????

  41. This recipe made beautiful loaves.I usually make sourdough at about 85% hydration, but I made this one at 70%, as in the recipe, and it turned out perfectly–crisp crust, open and tender crumb. Mild flavor.

    Lovely. Thanks.

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