Jewish Rye Bread

Tested Recipe with Slight Adjustment Adapted from

Jewish Rye Bread


2 cups bread flour

1 cup organic rye flour

3 tbsp potato flakes

2 tbsp caraway seeds

1 ½ tbsp demerara sugar

½ tsp salt

2 ½ tsp instant dried yeast

140ml water

¼ cup canola oil

¼ cup sour pickle juice
Preparation Instructions:

1. In a small bowl, add in instant dried yeast and ¼ cup of water. Stir to combine and leave aside for 5 minutes.

  1. In a mixing bowl, add in bread flour, organic rye flour, potato flakes, caraway seeds, demerara sugar, salt, canola oil and sour pickle juice. Stir to combine and create a well at the centre.
  2. Pour the yeast mixture into the well, gradually add in the remaining water and knead into a rough dough.
  3. Transfer the dough onto a working surface and continue to knead until smooth and elastic.
  4. Place the dough in the mixing bowl and transfer into the cold oven for 1st round of proofing until doubled in size.
  5. Grease a 5×9-inch loaf pan with canola oil.
  6. Deflate the dough and shape into a log, and place into the prepared loaf pan.
  7. Transfer the loaf pan into the cold oven for 2nd round of proofing until doubled in size.
  8. Bake at 180C for 45 minutes or until golden brown.
  9. Remove from the oven and leave on wire rack to cool completely.




One thought on “Jewish Rye Bread

  1. Pingback: Roast Pork Knuckle Meat with Apple & Cheddar Rye Bread Sandwich | Marina's Kitchen

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