New York rye bread is a lighter version of traditional rye bread, with a high percentage of wheat flour and added cumin seeds. It is often referred to as Jewish rye and can be made with a sourdough starter or yeast.
New York rye bread is a version of rye bread that was made famous by New York’s Jewish community, although it can also be made in many other places. This particular version of rye bread is distinguished by the high percentage of wheat flour present in the dough, which gives the bread a lighter crumb and a more delicate flavour. There are all kinds of uses for New York rye bread, ranging from sandwiches to breakfast toast, and many bakeries and markets offer different varieties of New York rye.
Like wheat, rye is a grass that produces large grains that can be ground into flour. By itself, rye flour is coarse, heavy, and dark; some traditional Eastern European breads use only rye flour, creating a truly memorable flavor. Because this flour has an intense flavor and behaves differently from wheat flour when baking, rye flour is typically blended with wheat flour in bread recipes to make the flavor less heavy and overpowering. In New York rye bread, the percentage of rye to wheat tends to be quite low.
The other distinguishing feature of New York rye bread is the addition of cumin seeds for extra flavor. Cumin is closely related to the carrot and has a pungent flavor that is used in spirits and a variety of other foods besides bread. Many cooks also sprinkle the bottom of a loaf of New York rye bread with cornmeal; this was originally intended to keep the bread from sticking in the oven while it was baked.
You may also hear New York rye bread referred to as Jewish rye, in reference to the community that made this bread famous. Many people in New York’s Jewish community are of Eastern European descent and no doubt brought a taste for rye bread with them to the New World. With readily available wheat flour, New York-style Jewish rye bread was born.
There are several ways to prepare New York rye bread. Many people prefer to use a sourdough starter for their bread, creating a chewier bread and more robust flavor. Sourdough breads also have a certain flavor that some people really enjoy. For cooks in a hurry or without a tendency to care for a starter, baking New York rye bread with yeast is also possible. To make New York rye bread at home, start with your favorite bread recipe as a base, using one part rye flour to every two parts wheat flour, and sprinkle the loaves with caraway seeds before baking.
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