New York Rye Bread

    New York Rye Bread

    (50)
    38saves
    3hr5min


    63 people made this

    About this recipe: A nice traditional New York City rye bread made much easier by using the bread machine.

    Ingredients
    Serves: 12 

    • 250ml (9 fl oz) warm water
    • 1 1/3 tablespoons vegetable oil
    • 2 tablespoons honey
    • 1 teaspoon salt
    • 2 2/3 teaspoons caraway seed
    • 150g (5 oz) rye flour
    • 300g (11 oz) bread flour
    • 1 oz vital wheat gluten (gluten flour)
    • 4 tablespoons dried milk powder
    • 2 1/2 teaspoons dried active baking yeast

    Method
    Prep:5min  ›  Cook:3hr  ›  Ready in:3hr5min 

    1. Place all ingredients in to your bread machine in the order specified by your machine's manual. Set the cycle to Basic or White.
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    Reviews & ratings
    Average global rating:
    (50)

    Reviews in English (58)

    by
    4

    Altered ingredient amounts. I've made this three times now, so my revised review is: very tasty rye bread, but I increased rye flour and decreased bread flour. this enhanced the rye flavour. The loaf is pretty small but has a nice texture inside and out.  -  14 Jul 2008

    by
    1

    Altered ingredient amounts. After many Rye Bread recipe failures this one came through for me with flying colours. I made some subtle changes however. I increased the amount of water to 300ml, the amount of oil to 4 tbsp and the amount of caraway to 3 tsp. I also combined the water, honey and yeast and allowed it to sit for 10 minutes prior to adding the remaining ingredients. I set my bread machine on the dough cycle and then transferred the dough to a greased bread tin when it was finished. I did not punch the dough down. I formed it into a loaf shape, covered it with a damp towel, and allowed it to rise for 40 minutes. it turned out beautifully.  -  14 Jul 2008

    by
    1

    Altered ingredient amounts. By using a total of 300ml water and using the "Dough" setting on my bread machine, I made the best free-form rye loaf I've made to date.  -  14 Jul 2008

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