{"id":625,"date":"2008-11-12T14:01:23","date_gmt":"2008-11-12T19:01:23","guid":{"rendered":"http:\/\/www.peterandrewryan.com\/baking\/?p=625"},"modified":"2008-12-16T09:47:45","modified_gmt":"2008-12-16T14:47:45","slug":"deli-style-rye-bread","status":"publish","type":"post","link":"https:\/\/www.peterandrewryan.com\/baking\/2008\/11\/deli-style-rye-bread\/","title":{"rendered":"deli-style rye bread"},"content":{"rendered":"

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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.<\/p>\n

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deli-style rye bread<\/strong>
\n 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<\/a>.<\/p>\n

3 cups lukewarm water
\n 1 1\/2 Tbsp yeast
\n 1 1\/2 Tbsp salt
\n 1 1\/2 Tbsp caraway seeds, plus more for sprinkling
\n 1 cup rye flour
\n 5 1\/2 cups all purpose flour
\n cornmeal for sprinkling
\n cornstarch for cornstarch wash<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

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.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4],"tags":[],"class_list":["post-625","post","type-post","status-publish","format-standard","hentry","category-bread"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfcoo-a5","_links":{"self":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/comments?post=625"}],"version-history":[{"count":14,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/625\/revisions"}],"predecessor-version":[{"id":895,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/625\/revisions\/895"}],"wp:attachment":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/media?parent=625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/categories?post=625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/tags?post=625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}