Rebecca's Jewish Rye Bread

Submitted by -_-Rebecca-_-

"This is a great sandwich rye that I came up with. We love the addition of the dehydrated onions, but it's great without them as well. Sometimes I will use 3 cups white and 1 cup rye and sometimes I use 2 cups white, 1 cup white whole wheat and 1 cup rye. This makes a 2 pound loaf in my Zojirushi bread machine."

 

• Ready In: 3hrs 10mins
• Ingredients: 11
• Yields: 1 2 pound loaf

ingredients

• 1 2⁄3 cups water
• 4 teaspoons vegetable oil
• 1 cup rye flour
• 2 cups white bread flour
• 1 cup white whole wheat flour (King Arthur brand)
• 2 1⁄2 tablespoons caraway seeds
• 3 tablespoons dehydrated onion
• 1 1⁄2 teaspoons salt
• 4 teaspoons molasses
• 4 teaspoons gluten
• 2 1⁄2 teaspoons bread machine yeast

directions

1. Place the ingredients in the above order in your machine (or in the order recommended by the manufacturer).
2. I run my machine on "Basic", "Light Crust".

Reviews

[travelinsally]

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.

 

[Three Kids Make Me Crazy]

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.

 

[KerfuffleUponWincle]

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!

 

[jerrkowa]

Came out perfectly and was exactly the style of rye that I was looking for- a hearty, chewy loaf with lots of flavor. I will be making regularly. I did use the onions.

 

[dittob]

Everyone has a different idea of what a good loaf of rye tastes like, and for me, this wasn't dense enough or flavorful enough. However, it's really good bread, and it will work fine for our sandwiches. Probably needs a bit more salt. I do like the caraway and the onions in it.