Jewish Sourdough Rye Recipe – The wonderful bread known from NYC

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  1. Marti Reply

    Where did you find barley malt syrup? I’m in Sweden. I have made a comparable recipe but used Brödsirap. Bought wheat malt powder and used that also, good flavor with that as well.

  2. Chris Reply

    I love the flavour of rye; I started to make sourdough bread (Jan 2020) so that I could make rye loaves. I am using @elainefoodbod ‘s process (overnight fermentation), so I’ll attempt this recipe (downsized using your excellent calculator), reducing the inoculation to 10%. Malt syrup is easy to find in UK.

    @bakery.bill

  3. Cecilia Reply

    Can I bake this bread in a loaf pan ( with a cover) but not preheated? Thanks for all the great info and instructive videos.

    • I’m sure it’d be fine, but I wouldn’t know how long you should bake it 🙂

  4. Mary Ann Boehm Reply

    I’m just wondering why there isn’t a second proof when it comes out of the fridge? Wouldn’t that help it to be a lighter crumb?

  5. jayne DOUGHERTY Reply

    Is the malt syrup necessary as I can’t find it

    • You can certainly make the bread without it, but it will miss that “certain something” 🙂

  6. Margie J Hodges Reply

    I made this yesterday and it turned out great! I didn’t have the barely malt syrup so I used honey. I’ll pick some up. But everyone loved it! Thanks for a great recipe!

  7. Rose Almeida Reply

    Hello and good night!
    My name is Rose, I’m Brazilian and I love making sourdough bread.
    Today I discovered your youtube channel and your website, I confess that I was delighted with the content and I wrote down several recipes that I want to make.
    I could see that in several recipes, at least the ones I saw, you put the baker percentage, but in some of them the quantities don’t match, such as the Jewish Sourdough Rye Recipe, the quantities don’t match the percentages, sorry me for sending this kind of message around here.
    I want to take the opportunity to thank you for your Youtube channel and the website, they are wonderful and with spectacular recipes.
    Have a nice week.
    Hugs from Brazil.

    • Hello Rose,

      Sorry for the late reply. For some reason your message ended in a spam box.

      Thank you for you kind words. Can you please point out where the percentages don’t match? I’ve checked it through and as far as I can tell it’s correct.

      Love,

      Sune

    • In the baker’s percentages, I don’t include the flour and water from the starter, which would make the percentages very confusing in my opinion.

      Otherwise, please be more specific.

  8. Chris Sheridan Reply

    Wait, where is the starter recipe?

  9. Stefanos Bert Reply

    This has been a great experience – first time I baked this bread and it was superb! Thanks, for the recipe and your guide thru. I will share the pic to FB at ANK mixer fans group.

  10. Steve Reply

    Hello Sune. Nice and straightforward video, congratulation. One question. How do you know, that the bread from the fridge is OK to bake? The 8 – 48 hours is a bit long time frame.Thank you

    • It’s ready between 8 to 48 hours. Bake at any time at your convenience 🙂

  11. Anne Mette Neland Reply

    Hej Dune, som Rose siger er der fejl i bagerprocenternr. Det er dem alle, da du har glemt at indregne vand og mel fra surdejen i det samlede regnestykke. Således finder jeg at din hydrering er 70% ikke 67.

    • Det er ikke forkert. Vandet er “tilføjet vand” og surdejen står som sin egen ingrediens. Hvis du kigger under vitals er hydreringen opgivet til 70% 🙂

  12. Chris Hawksley Reply

    This bread is on my shortlist of breads that I routinely bake, and particularly when other people will be eating it as it always goes very quickly. I use 30% whole grain dark rye (pumpernickel) in place of the 35% blend with lighter rye and it turns out great. Thank you Sune for the recipe.

  13. Nette Worthey Reply

    hi sune! thanks for the fabulous recipe. it worked great for sandwiches with our home-cured pastrami 😋. have you published baker’s percentages for this, or would you? I would love to increase the volume a bit. I know I can do it as well, but thought I’d ask. love your work!

  14. Charlie Reply

    Can I ask why only 25% rise?

  15. AnnL Reply

    This bread is out of this world. I had to made a couple of small substitutions using stuff I had on hand. Buckwheat flour for the 80g dark rye and malt made from oatmeal stout and brown sugar. So the recipe is adaptable. But it is so so so so good and will be perfect for post-Thanksgiving sandwiches. Thank you!.