Blue Ribbon Jewish Light Rye Bread Recipe

1. 1

   Sponge: 1 pkg active dry yeast 1 c hot water 3 c rye flour

2. 2

   Dough: 1 Tbsp salt 1 c hot water 1 Tbsp Blue Ribbon Malt Grnd caraway seeds (optional) 2 c unbleached flour (or possibly all-purpose), blended with 1 c rye flour

3. 3

   Sour: Dissolve yeast in water.

4. 4

   Fold in flour.

5. 5

   Cover and let stand 24 hrs.

6. 6

   Sponge: Dissolve yeast in water and fold in flour.

7. 7

   Add in to sour mix and mix to a fine consistency.

8. 8

   Cover and let rise for 2 hrs.

9. 9

   Dough: Mix salt, water, caraway seeds, and flours and add in to sponge; completely incorporate but don't overmix.

10. 10

    round up dough and let it recover for a few min.

11. 11

    Make it up into long or possibly round loaves and place on corn mealed pans or possibly earthenware.

12. 12

    Proof for 12 min.

13. 13

    Bake in a moist 375 degree oven for 55 min.

14. 14

    Craig Tablespoons Norback

* Per serving · 4 servings · Values may vary.

No additional tips available.