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    You are in: Home / Recipes / Rebecca's Jewish Rye Bread Recipe
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    Rebecca's Jewish Rye Bread

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on April 19, 2009

      I made this bread and found it to be very flat in flavor. The recipe I printed out did not call for salt. Maybe now that the recipe includes salt the flavor would be better.

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    • on February 19, 2014

      I made this bread today and followed the recipe as published...WOW!!! It is wonderful!! The next time I may try it on the "Basic" bread setting as noted. Albeit very good, the loaf is not perfectly shaped...fortunately shape does not affect the taste! Again, EXCELLENT and thanks for sharing!!!

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    • on November 26, 2013

      This is the absolutely best recipe yet! The first loaf disappeared in one day. My second batch is in the bread machine right now. It's simple to do and makes "real" bread.

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    • on October 24, 2011

      Absolutely amazing. I didn't have all of the flours I needed on hand, and I had literally just used the last of my gluten 20 minutes prior, so I used 2.5 C white flour and 1.5 C rye, and it still turned out beautifully. The flavor of the onion flakes is not only delicious, but a fun way to dress up a turkey sandwich. I made it by hand, divided into two small loaves and baked at 350 for about 25 minutes, but I think next time I will leave it all as one large loaf.

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    • on February 21, 2010

      I used this recipe as a base, but made a sponge with 1 cup of whole wheat flour, 1/2 teaspoon of yeast and 1 cup of water. That set for 6 hours and then I added the remaining ingredients. The bread was excellent but the surface of the loaf was grainy due, I'm sure to lack of kneading on my part.

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    • on January 23, 2010

      Great bread recipe - easy to make and really nice flavor - Thanks!

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    • on March 29, 2009

      Chewy, yet tender! I used the ABM dough cycle and baked as two 1-lb loaves in my oven at 375F for 25 minutes; I made as written with 2 cups bread flour, 1 cup rye, and 1 cup whole wheat, the onions, and the caraway seeds ~ I added 1 teaspoon lemon juice to extend the freshness, and also added 1 1/2 teaspoons salt that I believe had been omitted from the recipe by mistake. Made for Spring PAC 2009 ~ Thanks Baby Rebecca!

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    Nutritional Facts for Rebecca's Jewish Rye Bread

    Serving Size: 1 (963 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2051.0
     
    Calories from Fat 254
    12%
    Total Fat 28.3 g
    43%
    Saturated Fat 3.6 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 3530.4 mg
    147%
    Total Carbohydrate 398.9 g
    132%
    Dietary Fiber 42.0 g
    168%
    Sugars 22.8 g
    91%
    Protein 61.4 g
    122%

    The following items or measurements are not included:

    gluten

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