|
|
Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
|
Posts:
49
|
Re: Rye Bread vs "Jewish" Rye Bread..Difference??
Posted:
Jan 4, 2009 6:46 PM
|
elizabeth may be correct with her reply. i compared recipes for both breads and jewish rye does have a sour dough base where as rye does not.
|
|
|
Posts:
253
|
Re: Rye Bread vs "Jewish" Rye Bread..Difference??
Posted:
Jan 4, 2009 5:34 PM
|
I tried looking it up & wonder if the difference is that Jewish Rye bread has a sourdough base? You may have to find a Jewish bakery & ask them!!
|
|
|
Posts:
1
|
Re: Rye Bread vs "Jewish" Rye Bread..Difference??
Posted:
Jan 4, 2009 12:37 PM
|
I read that a dark rye bread is suppose to be better for you and that doesn't have seeds. I usually buy oroweat(known out west as) other parts of the US is Arnold or brownberry. If you need kosher I think they are. Also the jewish rye is lighter colored where as a seedless is a little darker. I'm also battleing the weight as I have for years. I did just get a treadmill and am looking forward to getting on it as soon as I put it together. I've also found the library a good place to get books for receipes and weight loss info. sometimes its hard to eat alot of fruits and veggies. I did make my own minnestroin soup from homemade chicken broth. I added fresh carrots, celery, zucchini, tomatoes frozen package of spinach along with canned kidney beans. It was really tastey and I felt like I was eating healthy. Anyway thanks for being here I just joined and am glad for the company
|
|
Moderator_Sky
Posts:
1,521
|
Re: Rye Bread vs "Jewish" Rye Bread..Difference??
Posted:
Jan 4, 2009 8:20 AM
|
> I must admit right from the start that I am NOT a
> bread connoisseur at all. I am perfectly happy w/a
> mass produced loaf of potato bread. Lack the
> appreciation due a good loaf of Italian or French or
> Sourdough or whatever. BUT, I did grow up on a loaf
> of fresh bakery rye/no seeds every Sunday. A must
> have w/the Sunday roast or beef stew, MUST have. That
> doesn't happen every Sunday these days so rye bread
> is a rarity. I would, however, like to know just what
> the difference is between what I would call a Bakery
> Seedless Rye and a Jewish Rye. I'm thinking Jewish
> having a softer texture from crust to middle but
> that's just a thought. Ideas???
I couldn't find anything on "seedless rye" versus "Jewish rye" but I had a theory...
Jewish rye is most likely kosher. Seedless rye is probably a non-kosher version of Jewish rye.
Just a thought, anyhow. 
|
|
|
Posts:
807
|
Re: Rye Bread vs "Jewish" Rye Bread..Difference??
Posted:
Jan 4, 2009 5:31 AM
|
Sorry, tamire1, I don't even like rye bread... but I did a little "internet surfing" and found one answer:
"The 2 kinds of rye bread are “rye bread” and “Jewish Rye.” The difference is that Jewish Rye does NOT have caraway seeds, whereas your basic loaf of rye does." {Definitely no guarantees as to the accuracy of this answer, though!]
I found several sites with recipes for Jewish Rye bread that included the recipe for the care and feeding of the rye bread sourdough starter for Jewish Rye but I don’t know if the ordinary bakery Rye uses it as well.. 
|
|
|
Posts:
869
|
Re: Rye Bread vs "Jewish" Rye Bread..Difference??
Posted:
Jan 3, 2009 11:22 PM
|
Hey!!! You got nothing for me???
|
|
|
Posts:
869
|
Rye Bread vs "Jewish" Rye Bread..Difference??
Posted:
Dec 31, 2008 12:31 AM
|
I must admit right from the start that I am NOT a bread connoisseur at all. I am perfectly happy w/a mass produced loaf of potato bread. Lack the appreciation due a good loaf of Italian or French or Sourdough or whatever. BUT, I did grow up on a loaf of fresh bakery rye/no seeds every Sunday. A must have w/the Sunday roast or beef stew, MUST have. That doesn't happen every Sunday these days so rye bread is a rarity. I would, however, like to know just what the difference is between what I would call a Bakery Seedless Rye and a Jewish Rye. I'm thinking Jewish having a softer texture from crust to middle but that's just a thought. Ideas???
|
|
|
|