What Is It that Makes Jewish Rye Bread Unique? Are There Different Types? What to Look for in a Jewish Rye
When you’re craving a Reuben, pastrami on rye or corned beef on rye, there’s really only one bread that you want…authentic Jewish rye. Did you know, though, that most bread sold in the United States under the name of “Jewish rye” has very little, if any, rye flour in it? According to Zingerman’s Deli, the storied Jewish deli in Ann Arbor, Michigan, American Jewish ryes are made with 5% or less rye flour, using wheat flour and seeds for flavor.
What Are the Hallmarks of a True Jewish Rye Bread?
Known for its tangy and earthy flavor, real Jewish rye always starts with the roshtshine, or sourdough starter, a simple mix of flour and water that creates a chemical reaction between wild growing yeast and lactic acid bacteria, giving the dough a distinctive flavor and acting as a natural leavening agent. The sourdough must be allowed to ferment to achieve a complex flavor profile…the longer it does, the stronger the flavor.
The classic Jewish rye has always contained a mixture of rye and wheat flours, which is commonly referred to as “maslin.” The blend allows for a flavorful loaf that has both density and lift. Rye breads with only rye flour are common (such as the Finnish rye), but they tend to be heavy and can overpower any toppings that are less hearty.
Caraway seeds are another essential in true Jewish rye, imparting a hint of licorice into the flavor profile. Caraway seeds come from an herb in the parsley family and are grown primarily in Europe, Asia and Northern Africa. They became a staple in Jewish foods and cooking because of their prevalence in Central and Eastern Europe, home to the Ashkenazi Jews.
The crust on authentic Jewish rye is often amber and crackly, the result of infusing steam into the bread during the baking process. The interior of a true Jewish rye will also be dense and moist, but not soggy, able to retain its integrity as part of a deli sandwich.
Are There Different Types of Jewish Rye Bread?
Absolutely. There are a number of common varieties, as well as some regional variations:
- Seeded vs. unseeded—Most Jewish deli rye contains caraway seeds, but seedless rye is also popular, as it’s a bit milder and features the natural flavor of the rye without the seeds.
- Marbled rye—Some bakers will intertwine light and dark rye doughs to create a distinctive look and flavor, commonly featuring pumpernickel rye
- Pumpernickel rye—The pumpernickel rye is typically much darker with a very strong flavor. Pumpernickels are often softened with molasses and/or cocoa to make them more palatable.
- Corn rye—This is a traditional Jewish rye with cornmeal dusted on the crust, changing both the texture and the flavor, making is nuttier and a little crunchier
The regional types of Jewish rye breads include:
- Eastern European, or “Old World” style—This type of rye is commonly hardier, with darker grains making the bread dense and sour. These loaves are commonly round in shape, with a tsitsel, or slit, in the top.
- Kimmel bread—This Canadian style of Jewish rye features caraways seeds prominently
- Winnipeg-style rye—This version uses rye meal or cracked rye, combining it with whole wheat flour, customarily without any caraway seeds
Gutterman’s and Gutterman Warheit—Providing Comprehensive Services to the Jewish Community for More than Six Generations
At Gutterman’s and Gutterman Warheit, with funeral chapels in New York and Florida, we have provided full-service funeral and burial assistance to individuals and families in the Jewish community for over 130 years. We understand the unique customs within each Jewish tradition and can offer guidance on any issue, from the structure of the memorial services or the choice of a casket or monument to the details of sitting Shiva or the preparation of a Yahrzeit calendar. We will also work directly with the Chevra Kadisha to ensure compliance with Jewish law in the preparation of the body.
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