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Jewish Rye Bread, Levy's Real

Jewish Rye Bread, Levy's Real — a community recipe on Potlikkr.

Ingredients

• 2.5 tsp Active Dry Yeast Or Fresh Yeast
• 3.0 tbsp Granulated Sugar
• 3.0 cup Warm Water
• 6.0 cup Bread Flour The Work Surface

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Method (preview)

1. 1

   Place the yeast in a small bowl and add 1/2 teaspoon of the sugar and 1/4 cup of the water. (If using active dry yeast, increase the temperature of the water to 110 degrees.) Stir until the yeast is dissolved. Set aside in a draft-free place until covered with bubbles, 10 to 20 minutes. (If there are no bubbles, the yeast is too old to be useful.)

2. 2

   In a large bowl, combine the yeast mixture, 3 cups of the bread flour, 2 tablespoons of the remaining sugar, the remaining 2 3/4 cups water and the optional malt, deli rye flavor and citric acid, if using. Whisk until very smooth, about 100 strokes; set aside.