Comments on: deli-style rye bread http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/ Fri, 12 Mar 2010 00:02:01 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: petebakes http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/#comment-2398 petebakes Wed, 03 Feb 2010 02:29:29 +0000 http://www.peterandrewryan.com/baking/?p=625#comment-2398 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. 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.

]]> By: Laura http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/#comment-2397 Laura Tue, 02 Feb 2010 18:13:00 +0000 http://www.peterandrewryan.com/baking/?p=625#comment-2397 Help! Am I supposed to punch the dough down after it has rested? Help! Am I supposed to punch the dough down after it has rested?

]]> By: Swee http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/#comment-2352 Swee Mon, 18 Jan 2010 15:36:30 +0000 http://www.peterandrewryan.com/baking/?p=625#comment-2352 " 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 ? ” 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 ?

]]> By: Helen Hodges http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/#comment-2335 Helen Hodges Wed, 13 Jan 2010 19:09:15 +0000 http://www.peterandrewryan.com/baking/?p=625#comment-2335 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. 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.

]]> By: Matthew http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/#comment-2334 Matthew Wed, 13 Jan 2010 18:10:25 +0000 http://www.peterandrewryan.com/baking/?p=625#comment-2334 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. 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.

]]> By: tapakah http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/#comment-2304 tapakah Sun, 27 Dec 2009 12:08:55 +0000 http://www.peterandrewryan.com/baking/?p=625#comment-2304 Действительно молодец! Поддерживаю! :) Действительно молодец! Поддерживаю! :)

]]> By: Tijana http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/#comment-2221 Tijana Tue, 24 Nov 2009 17:21:52 +0000 http://www.peterandrewryan.com/baking/?p=625#comment-2221 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. :) 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. :)

]]> By: Happy Homemade Bread Day! http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/#comment-2214 Happy Homemade Bread Day! Wed, 18 Nov 2009 00:59:37 +0000 http://www.peterandrewryan.com/baking/?p=625#comment-2214 [...] 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 [...] [...] 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 [...]

]]> By: Helen Hodges http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/#comment-2211 Helen Hodges Fri, 13 Nov 2009 14:37:25 +0000 http://www.peterandrewryan.com/baking/?p=625#comment-2211 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 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

]]> By: Maria http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/#comment-2184 Maria Tue, 03 Nov 2009 23:16:58 +0000 http://www.peterandrewryan.com/baking/?p=625#comment-2184 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 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.

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