Denise says:

Sliced rye bread is still very popular served especially with herring, smoked salmon and egg and onion. Rye was traditionally the most important grain of all crops in Germany and German bakers were great masters at baking rye breads, which explains their connection with Jewish heritage!
The bought loaves from the Kosher delis are a second best option but baking your own bread – you can’t beat it! In fact I never really enjoyed rye bread until I made this recipe.
Chefs Tip: I like to put it in the oven for 10 minutes before slicing for a true home-style taste.

Preparation Time: 10 minutes plus 2 hours rising and proving time
Cooking Time: 25-30 minutes
Makes: 1 loaf

Ingredients:

300g strong white flour
400g rye flour
½ teaspoon salt
1 teaspoon honey
2 tablespoons vegetable oil
1 tablespoon / 1 sachet dried yeast
300ml warm water
2 tablespoons caraway seeds
1 – 2 egg yolks – to glaze
1 teaspoon caraway seeds – for topping

Method

1) Mix 100ml of the warm water with the dried yeast. Leave for 10 minutes until the yeast starts foaming.
2) Place both flours, the caraway seeds and salt in a food mixer. Add the yeast mixture, oil and honey. Continue to mix together ideally using a dough hook. The remaining warm water should be added slowly so that the dough is soft and well kneaded but not too wet.
When the dough springs back as you touch it, this indicates it has been kneaded enough.
3) Lightly oil a large bowl, and turn the dough in it so that it is coated.
4) Cover with cling film and leave to rise in a warm place for 1 ½ hours or until it is had doubled in size.
5) Pre-heat the oven to 400ºF/200ºC/ gas mark 6.
6) Punch the dough down and shape it into an 8 inch/20 cm oval loaf.
7) Glaze with egg yolk and sprinkle the loaf with caraway seeds.
8) Using a sharp knife, make 5 slashes across the top.
9) Leave in a warm place to prove (2nd rising) for 30 minutes or until it has significantly risen again.
10) Bake for 25 - 30 minutes or until the bread is deep golden and sounds hollow when the bottom is tapped. Leave to cool before slicing or freezing.
Tagged in: Ashkenazi, Bread, Parev, Shabbat, Yom Tov