November 12th, 2008

deli-style rye bread

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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.

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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.



134 Comments for deli-style rye bread - why not leave some love?

  1. Y says:

    That bread looks awesome! I love rye bread. Really should get back into bread baking some time.

  2. CJ says:

    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.

    • Wende says:

      The bakery dept. at my local grocery store will let me purchase bulk caraway, poppyseed, yeast, etc.
      Ask and you might be as lucky.

    • Daniel says:

      I found caraway seeds in the bulk section at a Whole Foods store. I was pleasantly surprised to find that enough to make a loaf or two only cost 6 cents.

  3. Nick says:

    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

  4. This is one of my favourite breads from the Artisan Bread in Five book. Your loaf looks amazing!

  5. [...] Deli-Style Rye Bread ~ pete bakes! [...]

  6. dawn says:

    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.

  7. ronit says:

    the bread looks awesome and I can’t wait to make it myself

  8. 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.

  9. Shaw Girl says:

    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!

  10. MJ says:

    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.

  11. Dan says:

    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.

  12. Tami W. says:

    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! :)

  13. Kelly says:

    This bread is by far my favourite out of the whole book. It is SO good!

  14. Vivienne says:

    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!

  15. Vivienne says:

    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!

  16. Nelson says:

    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!

    • julie says:

      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

  17. 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!

  18. Judy Martinowsky says:

    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!

    • Try coating your hands with vegetable oil before handling the wet dough. Works like a charm! Thanks for the tip about adding more flour. What kind of flour.Rye or regular?

  19. Donna R says:

    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!!

  20. bettie says:

    Yummy. I replaced one cup of the water with Trout River Brewery’s Chocolate Oatmeal Stout. Yummy twice. Excellent recipe.

    • Justin E. says:

      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!

  21. lovebakingbread says:

    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.

    • tomm says:

      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.

  22. Liz says:

    Thanks! breakfast was a big WOW with this great recipe

  23. Justin E. says:

    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!

  24. Ed says:

    That is some amazing looking bread. Thanks for the post. I’m off to bake right now.

  25. Warren Zunino says:

    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!!

  26. Flounder says:

    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!

  27. arlene says:

    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

  28. OFFROAD says:

    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.

  29. SINSAMILL says:

    Hands down, the best rye bread I’ve ever had… and I made it! Thanks for the great recipe.

  30. [...] recipe from Pete Bakes [...]

  31. Tori says:

    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!

  32. laurie says:

    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.

  33. bobbi says:

    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

  34. Diana says:

    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

  35. Katie says:

    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!

    • Bobbi says:

      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

  36. Helen in CA says:

    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.

    • Bobbi,NY says:

      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

  37. Chris in Mexico says:

    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!!!

  38. Michelle Vackar says:

    This was a great recipe! I have been searching for a good rye bread and this is a keeper.

  39. Looks so tasty to me! Yummmmi!

  40. Helen Hodges says:

    The bread was delicious, but did not rise as high as I expected, and was a little salty

  41. Barbara Baume says:

    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!)

  42. Maria says:

    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.

  43. Helen Hodges says:

    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

  44. [...] 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 [...]

  45. Tijana says:

    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. :)

  46. tapakah says:

    Действительно молодец! Поддерживаю! :)

  47. Matthew says:

    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.

  48. Helen Hodges says:

    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.

  49. Swee says:

    ” 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 ?

  50. Laura says:

    Help! Am I supposed to punch the dough down after it has rested?

  51. JR says:

    This recipe could not be any easier and tastier!! Thanks very much for posting

  52. liv says:

    Made this bread for St. Patty’s day, everyone loved it!!!! Just one thing, I need a tip on getting the dough to rise more. I tried it in a baking dish but not as tasty as when I use the stone. Also has anyone tried this in a bread machine. Thanks

  53. Matt says:

    Amazing results! Even if it looks over cooked right out of the oven… DO NOT TRY TO POKE YOUR FiNGER THROUGH! Quite painful haha

  54. [...] Source, originally from Artisan Bread in 5 Minutes a Day [...]

  55. Tansy,England,UK. says:

    Big Thank You to Peter Andrew Ryan

    Just baked my first Deli-style Rye Bread. Wonderful!
    Tried baking rye before with little success and buying it ready-made here is difficult.Will not have to bother looking for it now.I am really delighted.

    Hurrah for Internet recipes.

  56. Heather says:

    This bread is delicious BUT – I can’t get it to rise up instead of out. It flattens out so that bread is only 2 inches thick. Tried adding more flour etc.with no luck
    Any suggestions??

  57. Roger says:

    To make your bread tall put it in a bread pan worked good for me

    • Heather says:

      Thanks Riger – was hoping I could get the oval shape but I’ve tried to often with no success – I’ll try it your way because it is deliceous.

  58. liv says:

    Thanks but I tried it in a bread pan, just not as good as when backed on the stone!

  59. Made your bread for the 1st time.Turned out well,but it was very sticky to handle. How do I make the dough less sticky. Lost some of the dough because it stuck to the sides and bottom of the bowl??? was so wet that i had trouble making slashes in the top. Please help!

  60. ROGER TOUCHETTE says:

    add more flour worked for me

    • Roger, In reference to the sticky dough problem. I baked the 2nd half of the original batch after 4 days in the fridge ( one 2lb loaf) Coated my hands with vegetable oil(canola) And it worked like a charm. My 94 year old daughters’ mother -in-law knew the answer to the problem. Old peoople are smarter than we are!

  61. Heather says:

    Actually – I have been baking this in a preheated dutch oven – the whole thing at once – covered for 30 minutes than uncovered for 10-15. It’s unbelievable !!!

  62. ROGER TOUCHETTE says:

    JUST REG FLOUR

  63. [...] Kudos: The recipe I used can be found on an awesome blog called Pete Bakes http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/ [...]

  64. Donita says:

    What makes it rye bread?

    • Richard says:

      You said: “What makes it rye bread?”

      The one cup of rye flour in the recipe allows it to be called “Rye Bread”. I guess a purist would call it rye flavored bread since there is much more white flour than rye flour. You can make a bread with 100% rye flour if you wish. It will be very dense and very flavorful.

      Does that answer your question?

      Richard

  65. Helen Hodges says:

    RYE! I tried baking it in a dutch oven, turned out great, got higher. Still like the small loaves which I freeze and bring them out when I need them, or my daughter in-law. She loves this bread too, and my son.

  66. Doris Joyner says:

    This bread was easy to make but found it to salty.I will make it again and cut down on the salt and make two large loafs instead of 4 small ones

  67. ROGER says:

    i made 6 rolls and the rest i put in a bread pan i giant loaf for sandwiches i also put cocoa in it to make it dark rye a tablespoon oh yeah and put sea salt in but cut it to 1 tablespoon turned out great

  68. [...] was relatively simple and required little attention.  To my delight, I came across a recipe on Pete Bakes for a no knead rye bread.  The recipe originally comes from Artisan Bread in 5 Minutes a Day and [...]

  69. Stina says:

    Amazing recipe! I reviewed it (and shared it.. I hope that’s okay?) and posted pictures on my blog. Pete- you’re awesome. Thanks so much for this recipe.

    hearthbird.blogspot.com

  70. Cara Stolba says:

    I made a batch of this bread a few days ago. I followed the recipe exactly and it turned out perfect. Gave some away to friends and they loved it.

  71. janet says:

    looks terrific! i’m going to try making this today.

    i noticed your recipe says makes 4 1 lb loaves. does the dough freeze well?

    cheers,

    j.

  72. I just made the first loaf…Simply PERFECT! Followed the recipe exactly and it is the best rye bread ever! I will be making the remaining dough into 2 loaves tomorrow morning to bring for Easter Dinner to accompany my Kielbasa and Sourkraut. Thanks for sharing what I know will now be a yearly traditional recipe!

  73. Suzanne says:

    Came to this recipe through someone’s pin on Pinterest. Thank you for a really simple rye bread recipe. I love making bread at home, but never found one for Rye that was easy to follow.

  74. Matt says:

    This is absolutely great bread…..in the first two weeks I made 10 loaves and ate them all……..do you have a pumpernickel recipe ?

  75. Christina says:

    I’m in LOVE!!! Winter has set in here in Northeast PA and I bake all winter to help keep cozy in our drafty old farm house. I’ve been baking bread for over 15 years and have never made an artisan bread. Due to a Rye Bread craving this morning I stumbled upon this page! Oh Glorious!!! I have turkey veggie soup on the stove and this bread baking right now. I stored some in the fridge for another day and I’m dying to see how this comes out! It smells divine!

    I just added you to my rss reader too, Dont want to miss a single recipe! Thanks PETE!!!!

  76. Harriet says:

    Was wondering how this bread would be without kneading, but it was GREAT! I too think a baking stone is a good idea. Thanks for sharing the recipe!

  77. Tika says:

    Love this recipe. It’s simple and so very good. We’ve been enjoying it for 3 weeks now. As soon as it’s gone, we want more and I bake it again.

  78. Doris says:

    I made this once and while the bread was good I found it too salty. 1 1/2 T of salt seems like an awlful lot..

  79. Marilyn says:

    I love how easy this recipe is and the bread was really good. The only problem I had was that the bread was a little dense and didn’t rise up as much as I thought it should. Also had a lot of cracks in the dough but seem to be ok when baked. I also keep the house a little cool so maybe during the 2 hour rest it wasn’t warm enough?

  80. Denise says:

    With all the tons of comments about this bread, I was very surprised that not one person said they were unable to locate rye flour. I went to 4 stores and none of them carried it. I live in Florida, maybe it’s not a Florida thing.I had to research on the internet to locate it at Whole Foods. A 20 mile round trip. Just finished making the dough and I hope it was worth the trip. It looks and sounds delicious. I can’t wait to try the finished product. Thanks for the recipe.

  81. Roger says:

    Publix has it its by the organic foods

  82. RAlberty says:

    I bought Rye Flour at a Health Food Store. Supermarkets didn’t carry Rye Flour here in Vt. I also used Dark Rye Flour not the light Rye flour type. Will see how it comes out.

  83. ECO says:

    OMG
    Recently I have been finding recipes that take almost no time…yours takes the cake!!!!!!!!
    Wow…and ALL THESE YEARS I HAVE BEEN KNEADING>>>LKE TWICE>>>EVEN THREE TIMES OVER DAYS AND DAYS
    This loaf was awesome. I changed the amounts a little, (natch we are bakers not scientists!!) delicious!!!and so little time

  84. Tami says:

    Thanks for posting the recipe. The last time I tried making rye bread, it turned out hard as a rock, and I’ve had a big bag of rye flour languishing in my pantry waiting for this recipe. I will definitely be making this again, although next time, I will cut back a bit on the salt. Thanks again!

  85. Jan Kelley says:

    This will definitely be on my to make list this week! Yummy!

  86. Denise says:

    While the flavor of this bread was out of this world, I am unable to make it rise enough to make a decent sandwich out of it. I am successful in rising a variety of bread doughs.Maybe it is just a low rising bread as your pictures do seem to show. I have made this twice. The second time I put two loaves in bread pans and 2 on baking sheets. They rose like crazy and then deflated as soon as I tried to put on the cornstarch wash. I think I will give it one more try and leave off the wash. I’ve seen tips about washing it after while still hot.

  87. Roger says:

    Make sure you use fresh yeast and put in a warm place when rising. I put mine in a bread pan makes a better loaf for a sandwich

  88. Yucca says:

    Thanks for sharing. Looks like a delicious recipe! especially those seeds tickle my fancy! just love seedy bread.

    just got into making rye bread myself. Had a go, and I must say end result was one of the best and rustic breads I’ve tasted, especially having it fresh out from the oven.

    I used 50/50 rye flour and wholemeal rye flour, it’s more like a scandinavian recipe. In any case if you’re interested in VERY healthy and most delicious rye bread, I recommend the recipe I found in nordic cookbook. Details and picture of the process can be found in http://www.ryebreadsuperfood.com/first-home-made-rye-bread/

    will amend the recipe next time and try something different. Once again, thanks for sharing, bookmarked ;)

    - Yucca

  89. Very imformative article, might be placing this to use.

  90. Simon Kitt says:

    What is it with Americans and cups?

    Cups are a measurement of volume not weight
    that makes it a complete pain in the arse
    converting all the individual ingredients into
    a measurement of weight, If your going to use cups,
    at least provide the alternative like grams or oz as well Ta…

  91. Simon Kitt says:

    deli-style rye bread

    750ml tepid water
    1 1/2 Tbsp yeast
    1 1/2 Tbsp salt
    1 1/2 Tbsp caraway seeds, plus more for sprinkling
    100 Grams rye flour
    685 Grams all purpose flour
    cornmeal for sprinkling

    Its just better and more accurate pro bakers always use grams!!!
    cornstarch for cornstarch wash

  92. Denise says:

    We Americans were raised using cups. That is our form of measurement. We cook by volume not weight. Considering this recipe was not written for pro bakers, this is the format we are used to seeing. I would not have tried it if it had been written in grams. When in America…….

    • Simon Kitt says:

      Bread requires precision, cups are the furthest thing
      from that, grams are a lot more precise especially when it comes to salt, sugar and yeast

      measurement by weight = Common Sense
      measurement by Volume = MEH!

    • Simon Kitt says:

      P.S
      you really wouldn’t try a recipe in grams?
      what a sad state of affairs is that! some of the best bread recipes ever written where in grams but for you guys it’s just the wrong
      side of inconvenience for the average american???

      Perhaps thats because it’s just as much a pain in arse converting weight back to volume

      it really makes no sense none zero zilch…

  93. Greg Campbell says:

    Here is a picture of a loaf I made from this recepie:
    http://www.flickr.com/photos/76689938@N08/6785629370/

  94. Richard Giraud says:

    I get a lot of bread recipes from King Arthur’s Flour website. All their recipes can be converted from cups to weight. Much more accurate using weight of flour & liquid. My wife and I LOVE this bread. Got some dough rising as I write this.

  95. Charlotte says:

    I made this bread today. It is ridiculously easy! And is perfect. It really is a NY Rye. Living in NC, I have been missing it for years. Thank you for sharing. It will go into my keepers file.

  96. Shelley says:

    Thanks for this recipe but it really isn’t rye bread exactly as it contains 5 and a half times more flour than rye ? Not something us wheat intolerant folk can have :-(

    Does anyone have a recipe that works for 100% rye bread like we get in the shops?

    • edshamom says:

      i’ve been looking for a recipe for 100% rye flour. have been making a bread with about 50% rye flour. since you are wheat intolerant I wish you good luck in your search. But keep an eye on ingredients of the rye bread you find. most have quite a bit of wheat flour,

  97. Pete,
    You are correct! The recipe comes out just as your pictures show. It is delicious and this is my third batch. I do sprinkle coarse sea salt along with caraway seeds to the top just before baking.
    Thanks for the recipe.
    wally

  98. Brian Dixson says:

    Bread mach. rye? SoSo. Did your recepe last week..WOW!! Came for help because little rising, thus flat bread. Will try some of the suggestions read above. Thanks, no more store bought rye> Brian

  99. debbie says:

    Love your bread. However, my did not rise..The taste was incredible, but was only like 2″ high . Any suggestions, please.

  100. Kai says:

    Absolutely the best Rye bread I’ve ever made, THANK YOU!

  101. MrsLocke says:

    Will his work in a gas oven as my broiler is in a separate “drawer” ? Or are you saying to just put a separate pan of water underneath the bread while baking? Sorry. I’m super excited to try this bread and just don’t want to mess it up :-)

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  107. THANK YOU A THOUSAND TIMES!!! thank you for publishing this amazing rye bread recipe. i come from a family of bakers and if my father were still alive, he’d be crying happy tears right now. he believed, as do i, that there is not much better than a great loaf of bread. make that rye and now you are in heaven (uh, well he actually is).
    thanks to TipNut for featuring a page about baking bread w/ a bunch of links to sites including this one! thanks to the person who found the TipNut bread page and Pinned it on Pinterest. thanks to my granddaughter who re-pinned that pin so i could find it.
    honestly you have changed my life!
    THE BEST BREAD EVER~SO UNBELIEVABLY EASY AND RECIPE MAKES 4 DECENT SIZE LOAVES!
    all around love!

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