How to Make Jewish Deli Style Rye Bread - Light Caraway Rye with Dark Rye Flour

[@walterwhitney2202]

I’m impressed that such a young guy would take the time to learn something that had a bit of nostalgia built in. Rye bread and sourdough are finicky. It’s a learning thing. You learn something new each time as the variables are insane. Yes, his teaching is a little broken, but the essentials are solid. Kudos. I’ve subscribed with the hopes that he continues on this quest.

[@dougbarton]

I’ll bet this a great bread, but while recipe for the poolish is clear, I’m unable to find the recipe for the dough. What do you recommend?

[@donnad229]

Take it from a native New Yorker - your recipe yields the perfect Jewish deli rye. Yum!

[@isabelladavis1363]

OMG rye bread liverwurst pickles MY FAVORITE SANDWICH….BRINGS BACK MANY FOND MEMORIES FROM MY CHILDHOOD…70 now still makes my mouth water…thank u for sharing…stay blessed

[@mgo810]

I used your recipe to make a marbled rye/ pumpernickel bread. I couldn’t find the vital wheat gluten so just subbed bread flour for the AP flour to increase the protein m/ gluten. Also added a little onion powder to support the caraway flavor. I also put a pan with water in the oven for the bake to help the crust formation. Turned out amazing! Best bread I’ve ever tasted. Wish I could show pictures. Thank you 🙏

[@martyott671]

I hope you continue to publish videos. It takes a long time to get traffic but it’s worth it in the long run.

[@jenncrawford9604]

I am making this bread right now! The dough is kneading in the mixer and looks fantastic! I’ll post again when done! Thank you for the easy instructions and recipe.

[@martinamorris4412]

OMG this is good bread. I've been pining for this bread since moving out to the west coast. Hardest thing about your recipe is waiting for that loaf to cool. Used a poor man's dutch oven (overturned foil roaster) and got an extraordinarily beautiful loaf. Made it that much harder to wait... Thanks for this recipe and video!

[@ralphscalera6723]

Just made this loaf. DELICIOUS!!! Amazing rye bread!!! Thanks for sharing and keep up the great work.

[@wendyward8634]

You're a natural. Good content in the right amount of time, not too fast, not too slow. Making this bread today. Fully enjoyed the watch, and I'm a 65 year old lady! Keep it up, you will do well.

[@graemeshomeeats4042]

Thank you so much, that's so nice! 😊 I'm really glad you enjoyed, and I hope it comes out great!

[@ridethecurve55]

Raised in Oshkosh, WI. This was BEST bread in town!

[@oregonpatriot1570]

I've got some homemade corned beef, and my sauerkraut is finally finished. Nothing left now but to make this bread, whip up some 'Russian dressing' and slap on some Swiss cheese. I'll be in 'Reuben sandwich heaven'! *UPDATE:* This turned out perfect! Thank you.

[@AceMaverickM]

I made it and it came out great. I did replace some water with pickel juice and added 2 tbls spoons of cocnut oil and the bread was nice and soft. I did notice my dough was too wet to kneed even after waiting 20 min, so I added more flour and it still turned out great. Thanks for sharing

[@kevindunn7179]

Dude , You mackin` down on that sando was DOPE ! I was jealous . I love rye bread

[@alexandrakathleen9912]

I was never good with baking bread...but after watching you I was inspired to try again :) I think it has to be 50 years ago that I surrendered to the fact that I was just not a great candidate for baking bread, unless they were to be lethal weapons lol I had to order rye flour from a Mill somewhere in the Netherlands, couldn't find it in Amsterdam.. still didn't find vital gluten until this morning when I sent a photo of my successful loaf of beautiful Rye bread to the woman that owned the Mill and I asked her if she had any gluten ( she does!! and is sending it!) and so next time I will make it just like you demonstrated :) It was so sticky!! and I don't have a machine so I just folded it a few times with a spatula and crossed my fingers ! It rose but was Sooo floppy so I folded it again and covered it and went to bed... this morning it was meh lol so I floured the pizza stone and parchment paper and folded it again like the envelope you showed and waited...nada... o well ... after a couple of hours and it didn't rise , I decided to just spritz it and bake it and see what happens OMG! it worked!!! and it was BEAUTIFUL!! even the woman at the mill said so!! and the taste was incredible!! Moist and light and not as dark as yours but a really nice crust!! I am SO happy!! and SO GRATEFUL to you and the simple way you inspired me to do it...Thank you over and over!! Kathleen in Amsterdam :)

[@jacklevin2125]

This is absolutely the best rye bread. Reminds me of the bread I used to take home from our neighborhood Jewish Bakery. If you were lucky enough to go and get it you could steal some of those extra crunchy top slices before getting home. Amazing!!

[@isabelladavis1363]

I grew up in Bavaria and as a child there was a bakery on every corner I had the job of going to get fresh bread every day and mom on occasion would give me extra money so I wouldn’t pick at the warm loaves before I made it home,having a mini loaf all my own…what a warm memory…

[@mlgruwell72]

I love your recipe! I have made it twice and this time I have everything you listed!!

[@bobcrane9945]

I just finished making this loaf this morning. Great flavor, terrific crust, wonderful folding method. It turned out little more 'airy' than I normally like but a great result all around. Thank you for sharing this.I will definately make it again.

[@isabelladavis1363]

Made this yesterday as well as the starter the night before ….ITS ALREADY GONE LOL…the only different thing I did was brush the top with a mixture of milk and egg whites after I scored it …also exchanged some of the water for pickle juice… mid way through I took it out and brushed the egg white mixture all over once more …gave a beautiful deeper gloss ….thank you so much it is a keeper ….

[@tommystorey3692]

Really appreciated instruction on how to shape your loaf. I will be using that technique for now on. Beth 🙂

[@jeneendove1589]

Yes I just found your channel I am making this bread . Thank you for sharing....

[@kathrynbarnes8976]

Love this video. Thanks for the recipe and tips!

[@mcncolon7962]

You have presented a wonderful rye bread. If you want to elevate it, I recommend reducing the water to 96g and adding 20g of pickle juice (regular dill) and a tablespoon of dried onion flake.

[@CateRanda]

What does the onion flakes do to the bread?

[@tudormiller887]

My favorite Jewish bread. Shalom. 😊

[@oliviaglass3843]

Love to see this young man making bread :) my faith in youth is restored 😅

[@sallystories]

Really wonderful recipe, thank you!

[@debbiemccracken6821]

Nice job looking forward to the pastrami, love your channel, Debbie from Canada.

[@joanedwards3654]

Will try soon. Love how you explain each step

[@graemeshomeeats4042]

Thank you! Hope you enjoy! 😊

[@martyott671]

Excellent video .

[@kettles1281]

Thank you so much for this recipe! I can't wait to try it. The rye bread I've been having to get from grocery stores is terribly disappointing. I want the flavorful seeded rye that I had when I was a child.

[@alansylvia4276]

I am a terrible snob, so when I saw you, I thought you were way too young to have any serious skill. You changed my mind. Good bread and also, I very good, well paced video. I especially liked the two word slips. I am going to use your recipe to make some rye bread that will be worthy of my homemade kielbasa.

[@berrylict]

I made an experiment with this recipe. Made one loaf in a Dutch Oven and another one as advised. The Dutch Oven version turned out to be far nicer, with a lovely oven spring. (Also, I cut down the amount of sugar in half; I'm from Eastern Europe and we would typically not over-sweeten our rye bread.)

[@Jp-eo8mx]

Your adorable! Making this with my sourdough starter I just fed. Miss real Jewish rye in North Carolina can’t find any

[@itsmeganesther]

This is such a good tutorial 🔥 thank you for the recipe, definitely will use !

[@NoBSEateries]

Looks fantastic. Thanks for sharing how you make the bread! -S

[@graemeshomeeats4042]

Thanks for watching! I'm so glad you liked it! 😊

[@judyblaise1639]

Thank you for this video. I will be making very soon and I just subscribed! I like your style.

[@Lagolop]

I'm going to try this today.

[@bethbilous4720]

Just made my poolish, hopefully delish bread tomorrow

[@graemeshomeeats4042]

Awesome! Hope you like it! 😊🤞

[@windermere2330]

How did your bread turn out?

[@macsmith752]

Made this for my track coach who just had surgery, it turned out great!

[@gosiarhomecooking5123]

Hey, I love a homemade Rye bread . Your bread looks amazing!

[@graemeshomeeats4042]

Mmm, me too! 🤗 Thank you so much! 🙏

[@jasongaleria5300]

Damn, have you been on vacation? Missed your vids, but this one goes well with the pastrami video from this week. Killing it, once again!

[@graemeshomeeats4042]

Hey, thanks dude! Appreciate you as always! 🤜🤛 No vacation unfortunately, but things got a bit busy last month, so I took a little break to focus on family rather than taking time away from them to post videos I wasn't happy with. Now I'm regrouped, refreshed and ready to have some fun! 😉 Glad you're enjoying the new vids!

[@jasongaleria5300]

Love the new vids. Nothing better than focusing on family, 100%. Glad you've recharged and l am looking forward to top notch quality vids from here on out!

[@mandymcbride-tc3dl]

Great video kid so excited to try your recipe I will let you know how it turns out ! I Do you know how to do a homemade liver wurst?

[@3Mores]

Thank you, That was fun,

[@jerseygirl1125]

I grew up with good Jewish rye bread and damn do I miss it, no real good rye in Wisconsin , Im going to have to try this

[@stopgeorge]

Thanks for the video! Can't wait to try. FYI, you forgot the caraway seeds in the recipe.

[@sjr7822]

Someone posted the link on GAB, great demo

[@jagaire]

Love your video dude!

[@potato6658]

I can do this in my bread machine, thanks!!

[@patrickjjeffas9608]

Can’t wait to try this! I have a question about the amount of rye flour. Other than in the poolish, which is optional, I don’t see any listed.

[@morningmayan]

New sub thanks for the great recipe!

[@sitaguptarealvlogs8845]

Nice sharing dear friend

[@Shellbee22]

I’m in New York (boroughs) love rye bread

[@atruceforbruce5388]

I'm a Jewish rye caraway seed bread fiend 😂 seriously I miss wegmans.

[@sailorgirl2017]

I make a poolish from some of my sourdough starter, feeding it with rye instead of wheat and then go from there.

[@bbotts77]

Caraway rye bread is not available where I live, let alone good caraway rye bread. So, I really appreciate this recipe. Question for you: You didn't put caraway seeds in the ingredients list. How many grams did you use?

[@JS-jl1yj]

I have tried a few different rye bread recipes before I came across your video. I want to try the Poolish idea. My most favorite recipe so far, calls for 150g rye flour, 350g wheat bread flour, 370g water, 1 heaping tsp dry active yeast. Q#1: How much of these total ingredients should I start the Poolish with? Q#2: If I use YOUR recipe, should I bake the bread with steam as I always do?

[@shawnflynn7235]

Great video! Thank you!

[@cheriewing4648]

Does anyone know if this will taste good with light rye?

[@jpete54]

So after I use my own sour dough starter the rest of your recipe makes no sense if my starter is already made then what changes do I make after adding it. My starter doesnt contain rye flour.

[@montefalcione1]

Where are you? You are the best .

[@dfertefwergwergrfgwr]

I am confused about the yeast. Are you using instant or active dry yeadt? Is there a difference? Also how much caraway seed?

[@jackimieczaniec2578]

Does the recipe make 1 or 2 loaves?

[@alexandrakathleen9912]

will it still work if you use the poolish after only 2 hours?? if it looks right?

[@ivorybow]

I made this bread exactly by the recipe. All was perfect until I scored the loaf at which it deflated. I live at 6000 feet and I am having a terrible time baking bread. I have studied high alt. adjustments, but no luck . Any advice?

[@justinwernick7574]

Made this recipe many times. Always comes out great, however the dough is still sticky after sitting an hour . Not easy to manage. Any tips?

[@windermere2330]

Looks good! How did you learn to bake bread? Baking my bread really intimidates me for some reason.

[@graemeshomeeats4042]

Thank you! 😊 They covered the basics of the process in culinary school but mostly self taught from there. Don't be intimidated, flour is cheap and every mistake is an opportunity to learn 😉

[@bernardyomtov9751]

I'm a novice at bread-making, but this came out fine, except not enough caraway flavor, I think. How much caraway seed do you use?

[@jacklevin2125]

I like the tutorial but where can I find the written recipe?

[@virginiatrujillo8221]

If you click on the button below the video that says "View Transcript" you'll find all the measurements listed there.

[@ianjaeger4178]

I need this in Sierra Leone I so miss my German Russian rye

[@barbaragill3470]

So, the only rye flour is in the poolish or is the all purpose flour actually rye?

[@bethbilous4720]

How long to whirl it in the mixer? How much carraway seeds?

[@graemeshomeeats4042]

Depends on the speed, but until smooth and stretchy and it doesn't tear easily. Try 6 minutes on medium low. 1 tbsp.

[@why_the_etude_matters]

Good recipe, for a growed up person…

[@why_the_etude_matters]

Did you add the 116 grams water?

[@janisadams3802]

Could we get written instructions? My family and I would be very grateful!

[@janisadams3802]

Highly impressed with this young man and video. Will be watching more! 👏👍💖

[@isabelladavis1363]

Click on the title this will open a new page and at the end of the first paragraph click on MORE…this will open up your page for the recipe…enjoy

[@christinemulka3614]

Can you convert this to a bread machine recipe?

[@carlavaladares1158]

Oi gostaria de saber, que sementes você usou? 🤔

[@janeolsen5]

Where do I find the recipe with ingredients and quantities?

[@dfertefwergwergrfgwr]

Hit the down button to the right of the heading and then the " more" button. Click on the steps which will take you to that part of the video.

[@Maikoh]

Oooh, nice! This is awesome! 🙌🙌 It came out beautifully and it’s really a simple recipe! Lol.. “give a firm slap” *punches it* 😂 Awesome job on this bread, man! 🙌

[@graemeshomeeats4042]

Thanks man! Appreciate you taking the time to check it out! So glad you liked it! 🙏😊

[@timothysteadham331]

You don’t have the amount of caraway seeds in the written recipe. How much?

[@sitaguptarealvlogs8845]

Stay in touch

[@Tonie-Carol]

What a lovely video and recipe. You’re soooooooo cute.

[@alvaroorozco9436]

Could not UNDERSTAND What is the last dry ingredient. :(

[@Futtle5708]

I made a mistake. I used fennel seeds instead of caraway. It's absolutely delicious!!!

[@bethbilous4720]

My bread came out beautiful, but my family's opinion and mine, needs a bit more salt. So... I will make it again but add 8 grams instead of 5. Thanks for the bread recipe we loved the texture and the look, just need a bit more salt then perfect.

[@graemeshomeeats4042]

I'm so glad it came out well! 😊 I think I'll try upping the salt a bit in my next loaf as well, thank you so much for the feedback!

[@mnp870]

Can you convert to metric

[@nealkadlec5704]

Hey Graeme, I'de like to try your recipe, but you left off the weight measurements of your ingredients. A list of all ingredients would be helpful. Thanks, Neal

[@joeallen3489]

Your measurements are inn grams … do you weigh the ingredients?

[@kiawahbarb8]

Instead of a Poolish, can I swap out my own sourdough?

[@jayminasi6073]

why do you use all purpose flour, instead of bread flour?

[@haydehabdolahian7691]

OMG how old are you ? 16-17 making bread 👏👏👏👏I make Artisan bread every week but not rye bread 😏to much hassle? What is poolish ? Starter ?

[@jackimieczaniec2578]

Why don’t you use bread flour?

[@SkylarsMom16]

I just don’t have a stand mixer 😢

[@maureenannethompson5031]

You didn’t give measurements

[@mbh2mt2d]

I used black cumin seeds instead of caraway. BOOM!!!!

[@sitaguptarealvlogs8845]

Your new subscriber new friend

[@thomasgoldenhands3604]

I have a feeling an adult needs to write a workable recipe for this… I’ve made it and it’s good… but with the instructions all over the place , it’s a miracle.

[@LaineeLou]

This was one of my first bread recipes and is now my weekly go-to. I vary it up with different flours, sometimes add in sunflower or pumpkin seeds instead of caraway. It's versatile, easy and is always delicious.

[@KaiSub]

The instructions were pretty clear and concise, I feel like someone with minimal baking knowledge could follow this recipe and succeed, I don't understand what about it was "all over the place" to you

[@rogernewell7652]

Putting aside your ridiculous insult about his maturity, this is a good video and a fine technique. I've been using it for a year with great results

[@aprilmay5123]

I have been using this recipe for a few weeks now and I had no issues following his recipe. Perhaps you have a learning disability?

[@Lakeman-fb6vl]

When someone is teaching you something you don’t know how to do, show some humility.

[@garynorris4648]

I’m sure this is a great recipe; but, the audio is a mess .. not understandable.

[@jamietaylor1799]

I'm going to make this. I have to say, your voice on MY television is almost unintelligible. If I watch on my phone, I can understand you. Thanks for the recipe. Hoping it's like store bought Beefsteak rye.

[@Roy-xe9is]

The cursing sullied it.

[@patforbes22]

A lot of mumbling, so thank ... for the CCs. Work more on your pronunciation and editing, and you will be fine but thanks for the efforts. 241 grams of flour? Really?

[@graemeshomeeats4042]

Thanks for the feedback! 😊 and yeah, i give the exact amounts i use, and then any rounding someone else might wanna do is at least not pre-rounded.

[@birutybeiruty4469]

Jews are from different parts of the World. From which country is your recipe? Jews in Morocco don't do this bread.