rye bread recipe | pete bakes!

November 12th, 2008

deli-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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15 comments so far ↓

Y | Nov 12, 2008 at 5:35 pm

That bread looks awesome! I love rye bread. Really should get back into bread baking some time.
CJ | Nov 12, 2008 at 7:45 pm

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.
Nick | Nov 13, 2008 at 2:49 pm

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
[eatingclub] vancouver || js | Nov 14, 2008 at 2:03 am

This is one of my favourite breads from the Artisan Bread in Five book. Your loaf looks amazing!
YeastSpotting November 14, 2008 | Wild Yeast | Nov 14, 2008 at 3:03 am

[...] Deli-Style Rye Bread ~ pete bakes! [...]
dawn | Nov 14, 2008 at 10:54 am

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.
ronit | Nov 16, 2008 at 12:11 pm

the bread looks awesome and I can’t wait to make it myself
Zoë François | Nov 17, 2008 at 11:05 am

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)
Shaw Girl | Nov 18, 2008 at 5:57 pm

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!
MJ | Nov 25, 2008 at 8:08 pm

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.
Dan | Nov 29, 2008 at 5:52 pm

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.
Tami W. | Dec 3, 2008 at 7:31 pm

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!
Kelly | Dec 10, 2008 at 2:20 pm

This bread is by far my favourite out of the whole book. It is SO good!
Vivienne | Dec 28, 2008 at 5:40 am

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!
Vivienne | Dec 28, 2008 at 5:45 am

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!