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deli-style rye breadmakes 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 water1 1/2 Tbsp yeast1 1/2 Tbsp salt1 1/2 Tbsp caraway seeds, plus more for sprinkling1 cup rye flour5 1/2 cups all purpose flourcornmeal for sprinklingcornstarch 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.
3 cups lukewarm water1 1/2 Tbsp yeast1 1/2 Tbsp salt1 1/2 Tbsp caraway seeds, plus more for sprinkling1 cup rye flour5 1/2 cups all purpose flourcornmeal for sprinklingcornstarch 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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