does anyone have a good recipe for Jewish rye bread?

Question

i need it to work in a bread machine if possible, since my oven doesnt work well

Answer 1

Lahuhua (Parve)
Lahuhua is a spongy, soft and flexible flat bread that is made in a skillet. Yemenite Jews traditionally eat Lahuhua with soup or stew.

4 cups all-purpose flour
1 Tablespoon sugar
1 teaspoon salt
5 Tablespoons vegetable oil
3 cups water, lukewarm
6 teaspoons (1 ounce) active-dry yeast
PREPARATION:
1. In a mixing bowl, mix the flour, sugar, salt, with oil and 2 1/2 cups of water.
2. In a glass, dissolve yeast in 1/2 cup lukewarm water.
3. After the yeast froths (5-10 minutes), add it to the batter in the mixing bowl.
4. Mix the dough well. Cover with a cloth. Leave in a warm place for one hour.
5. The batter will be like frothy, thick pancake batter. Mix again. Cover again. Leave in a warm place for another hour.
6. Cook the pancakes using a small non-stick skillet. Place 1/3-1/2 cup of batter in the skillet. Cook the flat bread over low heat until the top bubbles (approximately 6-8 minutes). There is no need to flip the bread; Only cook the bread on one side. Repeat until all the batter has been used.

Answer 2

Jewish Rye Bread Machine Recipe

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Bread Machine Jewish Rye Bread
Ingredients

* 1 1/8 cup water
* 1 1/2 teaspoon salt
* 1 Tablespoon sugar
* 2 cups white flour (for darker rye, substitute whole wheat flour for up to 3/4 cup).
* 1 cup rye flour (for lighter rye, substitute white flour for up to half the rye)
* 1 Tablespoon olive oil (optional -- it seems to make the bread stay fresh longer and some people prefer the texture)
* 1 Tablespoon caraway seeds
* 1/4 cup chopped onions (optional)
* 2 teaspoons commercial yeast ("bread machine" or "active dry")

* Place all ingredients in bread machine in recommended order on "rise only" or pizza dough cycle.

* After first rise, remove dough, place on a bread board and punch down. If dough is too sticky, covering your hands or the bread board with corn meal or white flour usually is enough to bring it to the right consistency.

* If using a bread pan, shape loaf and place it in oiled bread pan. If you have a pizza stone, don't use a bread pan; shape the dough into a loaf or a ball or as you like and place it on a floured board (or the pizza peel). In either case, slash top with a sharp knife, cover the dough with a tea towel and leave it to rise for 1 hour.

* Preheat oven (preferably with pizza stone) to 450. The stone makes the bread crustier and gives a better contrast between the crust and the interior crumb.

* Shpritz walls of oven with water twice before putting loaf in. (Omit for a less crusty bread).

* Bake thirty minutes at 450, shpritzing the oven walls once more after five minutes,

or, alternatively,
* Bake fifteen minutes at 450, then reduce heat to 350 and bake thirty minutes more.

* Remove and allow to cool on rack.

(For a light whole wheat bread, use 1 / 2 cup whole wheat flour and 2 1 / 2 cups white flour; omit caraway seeds.)

(For white bread, use 3 cups white flour; omit caraway. After first rise, sprinkle loaf with sesame or poppy seeds.)

Answer 5

Rye bread recipes really vary.

I use the one from 'King Arthur' breads. check it out on the
web site. They do have quite a few, tried and tested.
Also 'test kitchens.com'.



good luck

Answer 6

http://www.jewishcuisine.net/recipes/ryebread.html