Real Jewish rye bread
Real Jewish rye bread
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 10 minutes, plus rising and cooling times | Makes 1 round loaf (8 to 12 servings)
3/4 cup (4 ounces) bread flour 3/4 cup (3.3 ounces) rye flour 1/2 teaspoon (0.06 ounce) instant yeast 1 1/2 tablespoons (0.6 ounce) sugar 1/2 tablespoon barley malt syrup (or malt powder or honey or sugar) 1 1/2 cups water, at room temperature

Step 1 Make the sponge: In the bowl of a stand mixer, or in a large bowl, combine the bread flour, rye flour, yeast, sugar, malt syrup and water. Whisk until very smooth, scraping down the sides of the bowl. The starter will have the consistency of thick batter. Cover the bowl with plastic wrap, and set the sponge aside while you combine the flour mixture.

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