Jewish rye bread facts for kids
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| Alternative names | New York Rye Bread, Jewish-Style Rye Bread, Rye Bread, Sissel Bread, Cissel Bread, Double-Baked Rye Bread |
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| Type | Bread |
| Course | Appetizer or Main |
| Place of origin | Jewish communities of Central and Eastern Europe, Scandinavia, Canada, the United States, Israel |
| Created by | Ashkenazi Jews |
| Main ingredients | Wheat flour, rye flour, water, yeast, caraway seeds (optional), egg wash, salt |
| Variations | Seedless Jewish Rye Bread, Everything Jewish Rye Bread |
Jewish rye bread is a special kind of rye bread often made in Jewish communities. Because Jewish people have moved to many different parts of the world over time, there are different versions of this bread.
Sometimes, this bread is called sissel bread or cissel bread. This is because sissel means caraway seed in Yiddish, which is a language spoken by many Jewish people.
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Rye Bread in Different Countries
Jewish Rye Bread in Israel
In Israel, rye bread is very popular. This is because many Jewish people from Europe, called Ashkenazi Jews, live there. It's also liked by Jewish people from the Middle East and North Africa.
You can find this bread in almost every bakery and grocery store in Israel. The kind made in large factories is much like the American version, but it's often very soft. Many bakeries in cities like Tel Aviv and Jerusalem are making new kinds of rye bread. Some are modern twists, while others go back to the very old Ashkenazi style.
Jewish Rye Bread in the United States
In the United States, a type of bread made with both wheat and rye flour is very popular. This includes light rye bread and a dark bread called American pumpernickel. Sometimes, these two are swirled together to make "marbled rye." This bread is strongly connected to Jewish cuisine, especially in delis.
Most of the flour used is white wheat flour, but a good amount of rye flour is added for color and taste. The dough often uses sourdough to rise. Sometimes, a little citric acid or vinegar is added to help the rye flour work better.
This "Jewish rye" often has whole caraway seeds for extra flavor. It's also brushed with an egg wash to make it shiny. This bread is traditionally eaten with salty meats like corned beef and pastrami.
High-gluten wheat flour can be mixed with rye flour to make dough for bagels. Jewish-style American rye bread is sometimes called corn rye. This might come from the Yiddish word korn, meaning 'grain'. Or it could be because cornmeal is used to help handle the dough. This American version comes from Jewish traditions in Eastern Europe. This includes styles from Russia, Poland, and Latvia.
Jewish Rye Bread in Canada
In Canada, you can find several types of Jewish rye bread. The ones with caraway seeds are often called "kimmel bread." This name comes from the Yiddish word for caraway.
There are also many pre-packaged brands available in stores. In cities with many Jewish people, like Montreal, Toronto, Winnipeg, and Vancouver, you can find real Ashkenazi Jewish-style rye bread. These are sold in kosher bakeries, delis, restaurants, and grocery stores.
There is also a special kind of bread called Winnipeg-style rye bread. This bread doesn't actually have much, if any, rye flour in it. Instead, it's made from cracked rye or coarse rye meal mixed with wheat flour. Winnipeg-style rye bread does not have caraway seeds.
