Jewish delis are usually very popular for their pastrami, corned beef, and turkey sandwiches on rye. They certainly know how to get us coming back to the same place every week for their rye bread. Now you can stop spending so much money at the deli and make it at home. For information about Israeli spreads to put on your bread, click here. 

Ingredients: 

· 1 1/4 cups water (140 degrees F or just barely hot to the touch) 
· 4 tablespoons butter, softened (or vegetable oil) 
· 2 tablespoons honey, warmed 
· 2 1/2 teaspoons active dry yeast 
· 1 teaspoon salt 
· 3 teaspoons caraway seed 
· 1 2/3 cups rye flour 
· 2 cups bread flour 
· 1/4 cup vital wheat gluten 
· 1/4 cup dry milk powder 
 
Preparation: 

Preheat oven to 350 degrees F and lightly grease 1 loaf pan. In a small bowl combine the water, butter, honey, and yeast. Mix thoroughly and allow to set until bubbly and creamy (a few minutes). In a large mixing bowl combine the remaining ingredients. Mix thoroughly. Stir in the yeast mixture. Knead rye dough (add more rye flour if necessary) and shape into a ball. Allow to rise covered in a warm place 30 minutes or until doubled in size. 

Then place Jewish rye dough (do not punch down) in a bread pan. Allow to rise, again, covered in a warm place 30 minutes or until doubled in size. Bake for 30 - 35 minutes. Remove from pan and allow to cool at least 45 minutes on a wire rack.

For exclusive WOJ content on other kosher foods straight from Israel, click here.