Real NY Jewish Rye Bread

Ingredients

• 2 cups unbleached bread flour , such as King Arthur®
• 1 cup dark rye flour
• 3 tablespoons dry potato flakes
• 2 tablespoons caraway seeds
• 1.5 tablespoons demerara sugar
• 2.5 teaspoons instant yeast
• 1.5 teaspoons sea salt
• 1 cup warm water
• 0.25 cups canola oil
• 0.25 cups sour pickle juice

Instructions

1. 1

   Gather the ingredients.

2. 2

   Place bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt in the bowl of a large stand mixer fitted with the paddle attachment. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients.

3. 3

   Switch to the dough hook attachment and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes.

4. 4

   Remove plastic wrap and knead with the dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.

5. 5

   Form dough into a ball. Lightly oil a large bowl, place the dough in the bowl and turn to coat. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.

6. 6

   Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into the prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over the top of the pan, 60 to 90 minutes.

7. 7

   Place rack in the middle of the oven; preheat the oven to 350 degrees F (175 degrees C). Bake loaf in preheated oven until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with the shiny side out.

8. 8

   Remove loaf from the pan and cool on a wire rack.