commentdeli-style rye bread
all i’m going to say about this recipe is that after making it, i decided that i am never going to the grocery store for bread ever again. let’s not ruin this with any more words – just enjoy.
deli-style rye bread
makes 4 1 lb loaves. you’ll think you’ve died and gone to a jewish deli in nyc. from Artisan Bread in 5 Minutes a Day.
3 cups lukewarm water
1 1/2 Tbsp yeast
1 1/2 Tbsp salt
1 1/2 Tbsp caraway seeds, plus more for sprinkling
1 cup rye flour
5 1/2 cups all purpose flour
cornmeal for sprinkling
cornstarch for cornstarch wash
1. mix the yeast, salt and carawy seeds with the water in a large bowl. mix in the remaning dry ingredients without kneading. cover with a towel and allow to rest at room temperature for about 2 hours. at this point, you can prepare the dough for baking or store in the fridge for up to 2 weeks.
2. dust the surface of the dough with flour and cut off 1/4 of the dough. dust the piece with more flour and quickly shape it into a ball. elongate the ball into an oval-shaped loaf. allow it to rest and rise on a cornmeal covered surface (pizza peel if you’re going to transfer to a baking stone or a baking sheet if you’re baking right on the baking sheet) for 40 minutes.
3. preheat the oven to 450 F with an empty broiler tray on the shelf underneath the one you plan to bake on. heat the baking stone up with the oven if you are using one.
4. make the cornstarch wash by combining 1/2 tsp cornstartch with a small amount of water to form a paste. add 1/2 cup water, whisk and microwave for about 60 seconds. paint the top of the loaf with the cornstarch wash and then sprinkle on caraway seeds. slash with a deep parallel cuts across the loaf using a serrated bread knife.
5. bake the loaf on a baking sheet or slide it onto the hot baking stone. bake for 30 minutes. as you put the bread in the oven to bake, pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. allow to cool before slicing or eating.
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That bread looks awesome! I love rye bread. Really should get back into bread baking some time.
Just tried this recipe and it is soooo good. I didn’t have caraway seeds on hand but will try again when I do. Thanks for a great recipe
did you use another type of seed instead?
I recently bought this book but I have not tried any of the recipes yet. This looks yummy…but I can never seem to find caraway seeds at my grocery store. I guess I have to try a local specialty store.
Rye bread is one of my absolute favorite things. I always though you had to have some sort of secret special equipment to make a good loaf.
Guess that is not the case!
Thanks for the recipe Pete.
Nick
http://www.macheesmo.com
This is one of my favourite breads from the Artisan Bread in Five book. Your loaf looks amazing!
[...] Deli-Style Rye Bread ~ pete bakes! [...]
A lot of my friends say the exact same thing about making their own bread. I need to start doing this. Your pics and bread, as always are perfect.
the bread looks awesome and I can’t wait to make it myself
Your bread looks fantastic and I’m SO pleased that you are hooked on the rye. It is one of our favorite recipes from the book.
We are giving away a couple of copies of the book at our website, come on by and leave comment to win! http://www.artisanbreadinfive.com
Thanks! Zoë François (co-author)
We love the rye bread, especially living way out in Montauk on Long Island. I, too, have found that it doesn’t rise as much as I like and this last time I foune it to be a little salty, though my husband didn’t. I use regular flour and wondered about using bread flour instead. The recipe didn’t indicate bread flour. I also found it rose better if I refrigerated it over night and then made only two loaves instead of four. Any further suggestions? Thank you.
Just so you know, I stopped on my way home at Safeway to get deli meats and cheeses because I am soo making this bread tonight!
Am I missing something in this recipe? No kneading the dough?? It looks delicious! Rye is my husband’s favorite. Hope to try this recipe this week.
Thanks v much! I just made your bread. It looks completely different to your photos but it’s pretty good! I’m going to keep experimenting with it.
OMG, OMG, OMG! I was sure that since you said that it was the best ever, that it couldn’t possibly live up to the “hype”. But OMG that is the best ever bread in the world. And it was so very easy (NO KNEADING!). I halved the recipe not thinking that it was going to be nearly as good as you said it would be. Now I kick myself in the butt! I can’t wait to go get more caraway seeds and make it again! Thanks for posting the recipe!
This bread is by far my favourite out of the whole book. It is SO good!
This bread is really easy to make. I love kneading dough but the taste really convinced me to bake this bread more often. Luckily, I still had some rye flour left over from our last trip to Sweden, so I decided to also use Swedish bread spices to flavour the bread instead of just caraway. Today I’m baking the bread for a friend who’s celebrating his birthday. I ran out of bread spice so I just ground my own mixture (2 tbsp caraway, 2 tbsp fennel, 2 tbsp aniseed, 1 tbsp cardomom, a very small amount of fenugreek) in the coffee mill and added a tablespoon to the bread dough. Thanks for posting the recipe. I’m going to buy the book!
P. S. Oh, almost forgot. I baked the bread the first time round because I wanted to try out the new baking stone which my husband and I received as a wedding present. If you have one, bake the loaves on the stone!
This looks great and like something even I could make (having never made any kind of bread before). Can anyone describe the density of the finished loaves? I’m looking for something with some weight to it. My wife loves rye, but most of the bread we find in our area can best be described as ‘fluffy’. Thanks again for posting the recipe and comments!
Just made the bread yesterday. I let the rise too long the first time or did not give it enough play on the shaping so I did not get the height that I should have. The flavor is NYC all the way! and the loaves are heavy and dense with a wonderful crunchy crust. It is like being in the city down the street deli–except my loaves were a bit short.
No fluffy white bread here
After tryine many recipies I tried this and wow, it is really great. The first loaf didn’t rise very much. I added more flour to the remainder and it came out much better. I am about to try my second batch. I may use a little less water. I will see. I keep the house quite cold now, so that may have been my problem so I am rectifying that. I had hoped the comments would have given me more ideas. Thank you, thank you. The cornstarch crust was unbelievable. I dont have a stone, but do have 4 tiles that I use and it works beautifully. Again, thank you. (this is the first time I have ever entered comments, it is that good!
This bread is the BEST ever!I experimented by using bread flour instead of all purpose. I let the dough rest 40 minutes before baking on a wooden board covered with cornmeal. It easily slid off the board and on to a preheated baking sheet. I preheated my baking sheet(large non-coated cookie sheet)- preheating the sheet makes the bread begin to rise immediately upon contact and this results in the bread holding its shape and attaining highest rise. My only problem, I have trouble shaping the dough – seems so loose and sticks to my fingers. I guess I just don’t know how to shape unkneaded dough. Suggestions welcome. TY for the recipe!
I was looking for a rye bread that was like the one from where I grew up (outside Buffalo, NY.)and this one is it. I made this yesterday and it is exactly the texture and taste that I was looking for. Crispy outside and chewy inside. Made toast this morning and it was wonderful. The only change would be to cut the amount of salt. YUM!!
Yummy. I replaced one cup of the water with Trout River Brewery’s Chocolate Oatmeal Stout. Yummy twice. Excellent recipe.
Excellent Idea. I used a portion of Oat Flour in place of the All-purpose, especially in the final pre-bake dustin, and it gave some nice character to the recipe. A well-suited Oatmeal Stout is even one step better, thanks for the idea!
recipe is great. I’m working on making it with a higher percentage of Rye flour. will try baking on the stone as the bread doesn’t really rise enough.
Long live Pete!
I did it with a half rye-half wheat today. worked so nice. Would love it with a higher percentage of rye. I guess for best rising results, dough needs to cool in refrigerator over night.
Thanks! breakfast was a big WOW with this great recipe
I put this recipe together recently and was quite excited based on the reviews I had read. My first recommendation to potential bakers is this: The “up to two weeks in the fridge” is probably too long. I made the batch 13 days ago (separated into four loaves) and went to bake the 3rd loaf today, and there were obvious problems with rising during the bake process. Too dense, basically. I would say 10 days maximum, otherwise you do not get a thoroughly baked loaf @450F for 30min, because of yeast issues. You could cut the heat to 380-400 and bake longer and probably get a decent result though, even after two weeks in the fridge. Regardless, the taste is solid, my only additions being a bit of fresh cracked black pepper atop the cornstarch wash just before baking (personal preference only), and probably a little less heat. Honestly, I can’t wait to start the next batch, but I will probably bake it closer to 400F on the next run.
Nice recipe Pete, thanks!
That is some amazing looking bread. Thanks for the post. I’m off to bake right now.
Thank you for this rye bread recipe!! Over the years, I have tried to make rye bread and produced only heavy, dense bricks. This was my first successful rye bread and it got rave reviews!!
This is good, Pete. I baked it yesterday.
I grew up in MN, and, well, the rye bread I had as a kid I suspect is someone’s idea of rye, but not really rye. A neighbor tried this stuff-he’s from Chicago. I trust him because unlike me he grew up w/real ethnic groups besidesh Swedes, Finns, Krauts & Norksis like I did. He thought it was great.
Anyone try an egg wash instead of the cornstarch wash?
Pete: I hope you’re getting a piece of the action on “Artisan Bread….” because you convinced me to go buy it, and I’m unemployed!
hi,
I normally don’t leave comments; but I had to made an exception in this case. Initially I was a little worried about the bread not turning out well because even though it did rise well…it still came out a little flat; but after it was done and cooled, I sliced it and OMG!!!! it tastes just like the rye bread we get at the Jewish deli by our house; I’m soooo impressed.
Pete, thank you so much for the recipe; I really appreciate it
Arlene
I made it as it was printed, but did add a few things. I added 1 tbsp of cocoa and 1 tbsp of molasses to add some color.I like a darker bread. I made 2 small and 1 bigger loaf. It turned out great.
Hands down, the best rye bread I’ve ever had… and I made it! Thanks for the great recipe.
[...] recipe from Pete Bakes [...]
This deli-style Rye was the quickest easiest rye recipe I’ve used and it turned out perfectly! So perfect that I even took a pic of it. Excellent rustic texture and great taste!
As an avid bread maker, I was a little intimidated by making this bread. It is absolutely delish and a very hardy bread! I am making another batch today to share with friends & family.
MY FIRST ATTEMPT AT BREAD MAKING I MADE YOUR DELI-STYLE BREAD. INCREDIBLY EASY BUT
DOUGH WAS STICKY AND HARD TO FORM LOAVES. BAKED BEAUTIFULLY BUT IT STUCK TO THE
BAKING PAN EVEN WITH CORN MEAL SPRINKLED ON IT. HOWEVER, IT IS AS DELICIOUS AS ALL HAVE
SAID, ESPECIALLY TOASTED A LITTLE. IF YOU COULD RESOLVE THE TWO PROBLEMS I WOULD MAKE
THIS REPEATEDLY AND PASS IT ON. CAN’T WAIT TO BUY THE BOOK.
BOBBI
This bread looks delicious,but I was just wondering what type of yeast is used in the recipe? Is it instant or active dry yeast? Could one be substituted for the other in this recipe? Thanks
I wanted to love this! I miss rye bread, as I’m now living in Argentina where it’s very hard to get your hands on a loaf. The dough was very hard to shape (so sticky), it didn’t rise terribly well and I just didn’t get the hearty rye taste I was looking for. This was a dud for me, but I appreciate you taking the time to share the recipe. Obviously it has worked for others!
Hi Katie,
I just read your comment on Pete’s website. I too found the dough sticky, so when I shaped it
I just used more flour, working it into the dough. The next time I will use less water. You may
have a water problem in Argentina so you may try filtering it or using bottled water. If you used fresh yeast, try using the packageed, if you can get it there. I also made the mistake of brushing the cornstarch mixture on when it was on the pan, which made the bottom wet, as I wrote
and caused it to stick to the pan. However, it is an easy recipe, looked like the picture and was
delicious. Try again and I hope the hints help.
Bobbi
Thanks for the hints, Bobbi.
This is for Bobbi.
I’ve started working w/ the Artisan Bread in 5 Min. (they’ve a website where there’s discussion of technique happens in the comments on the recipes. You can ask questions of the folks who originated this technique & they answer).
The dough is supposed to be super moist. The way you shape it…..is to dust the batch in the container w/ flour before you take it out. Dust your hands w/ flour. Shape into a ball w/ a flour coating (but not incorporating the flour into the mass).
Then pull that ball into the loaf shape. Do NOT skip the resting step (on pizza peel w/ plenty of cornmeal so it’ll slide off onto the pizza stone).
If you don’t have the pizza stone…….try using a cast-iron dutch oven w/ lid. Pre-heat the dutch oven & lid for 20 min while oven is heating. Let the loaf rest on parchment paper.
when ready to bake: put parchment paper & loaf into the dutch oven. Cover w/ hot lid. After 15min, remove the lid and continue baking per instructions.
Pete? Your deli loaf & photos are wonderful. Very inspiring. Gotta go try it next.
Hi Helen,
Nice of you to offer your hints. I will try dusting with flour next time and not hold back on
the water. I also don’t think I used enough cornmeal. I am going to get a pizza stone since
everyone who tasted this have made it clear they expect me to make more. Now that I have the
bug I will try other breads, not being as nervous as I was with this, being a first time breadmaker.
I also will get Pete’s book.
Again, thank you for taking the time to help me.
Bobbi
Even though this is a big expat community seeded rye bread is NOT available here. This recipe is awesome. I can now have real Jewish rye for sandwiches again. Thanks!!!
This was a great recipe! I have been searching for a good rye bread and this is a keeper.
Looks so tasty to me! Yummmmi!
The bread was delicious, but did not rise as high as I expected, and was a little salty
I found this recipe while looking for a starter recipe for sour-dough rye. This looked simple, so gave it a shot. I’d give it just an OK – it’s good, but IMHO just about all freshly baked bread is good. Mine rose really well & was not as dense as we’d have liked. And of course it didn’t have that sour-dough rye flavor, but that was to be expected.
Baked all four loaves on our cast-iron pizza pan. The pan, plus the steam treatment, resulted in a nice crust. Will definately do this again for other breads.
Bottom line – very easy to make, and tasty. But if you really want a Jewish rye, I think you can’t get around using a starter. (and if you find one, let me know LOL!)
I made this recipe yesterday and it turned out lovely. I made my dough into ‘rough looking’ rolls and the best part about this recipe is the no kneading. I have posted some pictures on my site if people are interested. Overall – a recipe that’s a keeper! Thank you.
I have tried this again, cut down a little on the salt and omitted the caraway seeds, dusted it with flour like a local baker does, and discovered it is almost like your peasant bread, but anyway you make it, it is out of this world.. I am addicted to it. Love it both ways. thanks. Helen
[...] 2. Dust the surface of the dough with flour and cut off 1/4 of the dough. Dust the piece with more flour and quickly shape it into a ball. Elongate the ball into an oval-shaped loaf. Allow it to rest and rise on a cornmeal covered surface (pizza peel if you’re going to transfer to a baking stone or a baking sheet if you’re baking right on the baking sheet) for 40 minutes. FULL RECIPE [...]
This dough is fantastic!!! I decided to add flax seeds instead and a bit of bran as well. Thank you Pete, you made my day. Thank you for sharing this great recipe! I am your fan.
Действительно молодец! Поддерживаю!
Yummy… I just made this and I am eating it with smears of bacon fat that I saved the other day. This is very close to a bread that we eat in the Czech Republic. Not disappointed in the slightest.
I have to admit, I am addicted to this bread. Just love it, and great to include in weight watchers diet, it is low caloric. I do put a little butter on it after toasting it. I bake it twice a week. Thanks, again. Also, I read rye is as good as oats for lowering cholesterol. Anyway, it is out of this world. Very satisfying.
” at this point, you can prepare the dough for baking or store in the fridge for up to 2 weeks.”
Do you mean, after mixing all the ingredients, I rest it for 2 hours before putting it in the fridge if I want to store it for a couple of days later?
Or do i put it straight in the fridge after mixing all the ingredients. ? I want to make the dough and let it rest at night and bake it right away in the morning. Is it possible ?
Help! Am I supposed to punch the dough down after it has rested?
yep, you can punch the dough down after the initial rise. when you let it rest right before baking though, don’t deflate it at all.