Jewish rye bread

Jewish rye bread refers to a type of rye bread commonly made in Jewish communities. Due to the diaspora of the Jews, there are several geographical variations of the bread. The bread is sometimes called sissel bread or cissel bread, as sissel means caraway seed in Yiddish.[1]

Jewish Rye Bread
A pastrami on rye sandwich from Katz’s Deli in New York City, made with Jewish Rye Bread.
Alternative namesNew York Rye Bread, Jewish-Style Rye Bread, Rye Bread, Sissel Bread, Cissel Bread, Double-Baked Rye Bread
TypeBread
CourseAppetizer or Main
Place of originJewish communities of Central and Eastern Europe, Scandinavia, the United States, Israel
Created byAshkenazi Jews
Main ingredientsWheat flour, rye flour, water, yeast, caraway seeds (optional), egg wash, salt
VariationsSeedless Jewish Rye Bread, Everything Jewish Rye Bread

Israel

In Israel, rye bread is very popular due to the large Jewish population of Ashkenazi Jewish descent. It is popular with Israelis of Middle Eastern and North African Jewish descent (Sephardic and Mizrahi Jews) as well. It is also commonly used in restaurant kitchens and is a staple at many bakeries. It can be found in virtually every bakery and grocery store in Israel. The mass-produced version is very similar to the American, however it is often very soft. Many bakeries in restaurants in places such as Tel Aviv and Jerusalem are redefining rye bread and are baking their own versions that are sometimes a twist on the traditional Jewish rye bread, and sometimes harken back to the most traditional Ashkenazi-style rye bread.[2]

Canada

In Canada, there are several different types of Jewish rye bread available in the country, those containing caraway seeds often referred to as "kimmel bread" (from the Yiddish word קימל).[3] There are mass-produced, prepackaged brands such as Oroweat. In communities with significant Jewish populations such as Montreal, Toronto, Winnipeg, and Vancouver, authentic Ashkenazi Jewish style rye bread is available at many kosher and kosher-style bakeries, delis, restaurants and kosher grocery stores.

In addition there is also Winnipeg-style rye bread which does not actually contain much, if any, rye flour. Instead, this Jewish-influenced bread is made from cracked rye or coarse rye meal, added to wheat flour.[4][5] Winnipeg-style rye bread does not contain caraway seeds.

See also

References
  1. Rye, a Grain With Ancient Roots, Is Rising Again. New York Times, January 10, 2017.
  2. Solomonov, Michael. Zahav. HMH.
  3. Benor, Sarah Bunin (ed.). "Kimmel". Jewish English Lexicon. Los Angeles: Jewish Language Project. Retrieved 21 October 2020.
  4. Writer, Staff (2008-10-08). "Give us this day our daily Winnipeg rye bread..." Winnipeg Free Press. Retrieved 2013-05-26.
  5. "Winnipeg Rye Bread Recipe". Allrecipes.com. Retrieved 2013-05-26.
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