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Rye Bread II (D/P, TNT)
Source: "A Jewish Mother's Cookbook," by Elaine Radis
Serves: 15

1 package yeast
1 cup rye flour
3 cup flour
2 tbsp. buttermilk powder, optional*
1 tbsp. sugar
1 tsp. salt
1 tbsp. honey
1 tbsp. olive oil, or butter
3 tbsp. caraway seeds
1-1/2 cup water
2 tbsp. gluten, optional

Just add the ingredients in the order that your bread machine manufacture requires.

The original recipe called for Better for Bread Flour and gluten, neither of which we use. Lately I have been having Papa make it on manual, and then I shape and bake in LE CLOCHE. First, while the bread is rising, you soak the entire clay baker. Then allow it one more rise.

Bake in a COLD oven with the temperature at 450°F for about 1/2 hour. You can do a water or egg wash before you bake and once during baking. Take the cover of the cooker off, and let brown for about 10 minutes more, until you hear a HOLLOW sounding THUMP when you tap on the bread with your knuckles.

You can leave the buttermilk powder out if you are making a pareve recipe.

Posted by Elaine Radis

Nutritional Info Per Serving: N/A