The is a rye that is not quite a Jewish rye. It is quite a bit lighter than a traditional Jewish rye and has less "bite." I think the difference is that I used a stone ground rye instead of a medium rye flour. The whole wheat bread flour may have lightened it up somewhat, also. No matter -- it still tasted good.
This recipe is an example of a recipe that I had to modify quite a bit. I've listed the original ingredients in the first column and my ingredients in the next two columns.
|Dry Yeast||2 pkgs||2 pkgs||30 mk|
|Water||12 oz||12 1/2||355|
|Butter||3 Tbsp||3 Tbsp||45 ml|
|Caraway Seeds||1 Tbsp||1 Tbsp||15 ml|
|Molasses||3 Tbsp||3 Tbsp||45 ml|
|Salt||1 tsp||1 1/2 tsp||8 ml|
|Bread Flour||1.5 - 2 c||11||310|
|Whole Wheat flour||1.5 c||7||200|
|Rye flour||1 c||5||140|
There are some problems with the recipe as it's written
As I made the recipe, the hydration is around 65%, which gives a dough that will work.
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