Cooking From Memory ~ A Recipe Journal

Deli-Style Rye Bread

Posted in Breads by Paul Gauche on February 19, 2011

Makes four 1-pound loaves.

  • 3 cups lukewarm water
  • 1 ½ Tablespoons granulated yeast (1 ½ packets)
  • 1 ½ Tablespoons salt
  • 1 ½ tablespoons caraway sees, plus more for sprinkling on the top
  • 1 cup rye flour
  • 5 ½ cups unbleached all-purpose flour

In the mixing bowl of a stand mixer, combine the water, yeast, salt and caraway seeds. Add the flours a cup at a time and mix using the dough hook until the dough comes away from the sides of the bowl. The texture should be just sticky.

Cover (not airtight), and allow to rest at room temperature until dough rises and collapses, approx 2 hours.

The dough can be used immediately after the initial rise, thought it is easier to handle when cold. Refrigerate in a lidded container and use over the next 14 days.

When you are ready to bake the bread, dust the surface of the refrigerated dough with flour and cut off a 1-pound grapefruit size piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.

Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.

Preheat oven to 450 for 20 minutes.

Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf, using a serrated bread knife.

Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 30 minutes, or until deeply browned and firm. Smaller or larger loaves will require adjustments in baking time.

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