This traditional Jewish “corn” bread is actually a robust rye sourdough loaf, famous in New York bakeries for its dense texture and rich flavor. Despite the name, it contains no cornmeal in the dough (except for dusting the pan), relying instead on rye sourdough starter and vital wheat gluten for its distinctive chew. The result is a loaf with a crisp, golden crust and a tender, moist interior that pairs beautifully with cold cuts, soups, or as a standalone snack.
Jewish “Corn” Bread
Description
This traditional Jewish "corn" bread is actually a robust rye sourdough loaf, famous in New York bakeries for its dense texture and rich flavor. Despite the name, it contains no cornmeal in the dough (except for dusting the pan), relying instead on rye sourdough starter and vital wheat gluten for its distinctive chew. The result is a loaf with a crisp, golden crust and a tender, moist interior that pairs beautifully with cold cuts, soups, or as a standalone snack.Directions
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Combine 1/2 cup of the warm water, the yeast, and sugar in a small bowl.
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Let the mixture stand until foamy and doubled in bulk, about 10 minutes.
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Dissolve the salt in the remaining 1 cup of warm water in a large mixing bowl.
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Mix in the sourdough starter, then add the yeast mixture.
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Add the vital wheat gluten and 2 cups of all-purpose flour.
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Stir to form a soft dough.
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Spread 1 1/2 cups of all-purpose flour on your kneading surface.
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Turn the dough out onto the floured surface.
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Knead the dough, adding more flour if necessary, until it is soft and holds its shape but remains slightly sticky.
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Do not overknead; the dough should be only slightly elastic.
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Form the dough into a ball and place it in an ungreased bowl.
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Cover with plastic wrap and let rise until doubled in bulk, about 1 1/2 hours.
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Turn the dough out onto a lightly floured surface.
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Knead gently for a few strokes to expel air.
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Cover with a towel and let rest for 15 minutes.
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Divide the dough in half.
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Flatten each half into an inch-thick oval about 12 inches long.
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Roll each oval up tightly from one long side.
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Pinch the seam closed and shape the ends neatly.
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Place the loaves seam-down on two baking sheets dusted with cornmeal.
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Cover with towels and let rise until three-quarters proofed (not fully doubled).
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Preheat oven to 400°F (200°C).
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Brush loaves with the egg white and water glaze.
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Sprinkle with chernushka seeds if desired.
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Bake for 25-30 minutes or until golden brown and crusty.
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Cool on wire racks before slicing.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 1.2 gg2%
- Saturated Fat 0.2 gg1%
- Cholesterol 0 mgmg0%
- Sodium 855 mgmg36%
- Total Carbohydrate 34.5 gg12%
- Dietary Fiber 1.5 gg6%
- Sugars 1.7 gg
- Protein 6.7 gg14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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