How to Bake the Absolutely BEST NY Rye Bread You'll Ever Taste Outside of a NY Bakery!

I grew up in New York. One thing I've missed over the years in being gone was really good New York Jewish rye bread. I had tried making rye bread both by hand and eventually with a bread machine, but the recipes I found on the Internet or in bread books just didn't have that real NY rye taste. One day I was visiting my dad who was also on a quest to make the perfect rye bread. I tasted and thought it was definitely one of the better rye breads I had tasted outside of New York, but it was still missing something. I got his recipe and then started changing it. One of the things I wanted was higher fiber bread so I substituted some pumpernickel flour for one of the other flours. I have been told that pumpernickel is to rye bread what whole wheat is to regular flour. It's the full grain flour and therefore has more fiber.

I will tell you up front that this recipe does require a number of different kinds of flours and some other ingredients which are not easy to find. The best place I found to get them is from King Arthur Flour Company: www.kingarthurflour.com/shop/

Yes, a pain to order all that, but you will bake one of the best NY style rye breads you'll ever make from scratch. I used to make loaves of this bread for friends when we were living in the Orlando area and now they've actually asked me to send the bread to them! I would, but I think it would definitely suffer during the trip down by the post office (if they didn't eat it before it got there)!

Real NY Jewish Rye Bread from your breadmaker:

1-1/2 C First Clear flour
3/4 C Pumpernickel flour
1/2 C Medium rye flour
1 c Rye Blend flour + 1-2 tbl if dough is sticky
1/4 C Potato Flour
4 TB Gluten
2 TB Buttermilk Powder
2-1/2 ts Diastatic Malt
1-1/2 ts.Deli Rye sour
2-1/2 ts Yeast
2 tablespoons Caraway seeds
3 TBL canola oil
1-1/2 c Water+1 tbl
1 TBL salt

You need to follow the instructions for your bread maker. Mine requires liquid first, then dry with the yeast going in last. I choose a 1-1/2 lb loaf setting and regular crust.

As I said, I get the flours, diastatic malt and the deli rye sour from King Arthur Flour Company. I believe the Deli Rye sour is available only from them, but I can't guarantee. From the local grocery stores I can find the buttermilk powder and yeast. From natural food stores like Whole Foods and other places I can get caraway seeds in bulk which is cheaper than King Arthur. I can also find potato flour and gluten which is cheaper than King Arthur.

Give this a try! I think you'll want to keep this recipe handy!