Seedless Jewish Rye

Okay, so I took this recipe from several other recipes, changed it a bit and came up with this. Mostly, it is attributed to Bernard Clayton Jr.'s New Complete Book of Breads "Seeded Rye" recipe. I am not a fan of caraway seeds. the original recipes I took this from used tons of caraway seeds and caraway seed powder. I left it all out.

This is one of the first recipes I have made that not only included bits of a previous loaf in it, but also included no additional water or sweetener whatsoever. The result was amazing. I am probably going to tweak it just a bit in the future to get a more perfected recipe.

Seedless Jewish Rye

Ingredients: 
1 1/2 cups pieces of previous rye bread
3 cups rye onion sour (click here for recipe)
2 tsp yeast 
2 tsp salt
3+ cups unbleached or bread flour

Directions:
1) Soak old loaf pieces in water and squeeze out water. Place them in the bowl.
2) Add sour, yeast, and salt to bread pieces. Mix until well-incorporated.
3) Add flour to mixture one cup at a time until mixed. Do not over-flour.
4) Mix together thoroughly. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time.
5) Knead by machine for at least 8 minutes.
6) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit 1/2 hour only.
7)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred. Shape how you pretty much want it.
8) Let rise in oiled pans 1/2 to 3/4 hour only.
9) Cut design and add egg wash if desired.
10) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
11) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.