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Jewish Rye Bread

A recipe for Jewish rye bread - soft, moist and filled with caraway seeds.

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Jewish Rye Bread

Why it works: Rye and caraway share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and cooks put them together in 87 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jewish Rye Bread

2 small loaves
Prep30 min
Cook1 hr

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

538Calories
16 gProtein
2 gFat
110 gCarbs

Counts 3 of 5 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rye1 slice (32g)83
Salt1 tsp (6g)0
Waternot in our table0
Caraway Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By browneyedbaker. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rye + carawaytop 2% of all pairs
    Smell alikestrong
    Cooked together87 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Flour + carawaytop 6% of all pairs
    Smell alikestrong
    Cooked together1,435 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + ryetop 8% of all pairs
    Smell alikestrong
    Cooked together1,320 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs