Deli Rye Bread
also called Jewish rye · seeded rye · caraway rye
Three ways to read this recipe
The table
| 1 cup(110 g)rye flour | stir the rye sponge, rest 12 hours | mix to a stiff dough | knead 8 min, rise until doubled | shape an oval on a dusted sheet, proof 1 hour | brush, bake 425°F 35 min |
| 3/4 cup(170 g)warm water | |||||
| 1/4 tsp(0.8 g)instant yeast | |||||
| 2 1/2 cups(340 g)bread flour | |||||
| 2/3 cup(155 g)warm water | |||||
| 1 tsp(3 g)instant yeast | |||||
| 1 Tbs(7 g)caraway seeds | |||||
| 1 3/4 tsp(10 g)table salt | |||||
| 1 Tbs(15 mL)vegetable oil | |||||
| 1 Tbscornmeal | |||||
| 1 tsp(3 g)cornstarch | simmer to a thin glaze 2 min | ||||
| 1/3 cup(80 mL)water | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.13 things to get out.
Pans and tools
1stir the rye sponge, rest 12 hours
2simmer to a thin glaze 2 min
3mix to a stiff dough
goes in with what step 1 made
5shape an oval on a dusted sheet, proof 1 hour
goes in with what step 4 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 15 hr 13 min1 of 6 steps gives no time
- Needs you
- none given
- If you get it wrong
- Narrow — rye has little gluten to hold gas, and a loaf left past an hour after shaping collapses into a dense damp band along the bottom
stir the rye sponge, rest 12 hours
12 hrwalk away(we think)from the start
simmer to a thin glaze 2 min
2 minwalk away(we think)from the start
mix to a stiff dough
not timed12 hr in
knead 8 min, rise until doubled
1 hr 38 minwalk away(we think)12 hr in
shape an oval on a dusted sheet, proof 1 hour
1 hrwalk away(we think)13 hr 38 min in
brush, bake 425°F 35 min
35 minwalk away(we think)14 hr 38 min in
- you can walk away
- never timed
- we think
You'll need baking sheet
Goes with
See how it is written
>> title: Deli Rye Bread
>> category: Breads
>> tags: bread, rye, caraway, yeast, oven
>> counters: Deli, Bakery
>> aka: Jewish rye, seeded rye, caraway rye
>> pairs-with: borscht
>> servings: 12
>> time: 15 hr 15 min
>> slack: narrow — rye has little gluten to hold gas, and a loaf left past an hour after shaping collapses into a dense damp band along the bottom
>> step: stir the rye sponge, rest 12 hours
Stir @rye flour{1%cup}(110 g), @warm water{3/4%cup}(170 g), and @instant yeast{1/4%tsp}(0.8 g) together, then rest ~{12%hours}.
>> step: mix to a stiff dough
Mix @&(~1)rye sponge{} with @bread flour{2 1/2%cup}(340 g), @warm water{2/3%cup}(155 g), @instant yeast{1%tsp}(3 g), @caraway seeds{1%Tbs}(7 g), @table salt{1 3/4%tsp}(10 g), and @vegetable oil{1%Tbs}(15 mL).
>> step: knead 8 min, rise until doubled
Knead @&(~1)dough{} for ~{8%min}, then rise until doubled, ~{1 1/2%hours}.
>> step: shape an oval on a dusted sheet, proof 1 hour
Shape @&(~1)dough{} into an oval on a #baking sheet{} dusted with @cornmeal{1%Tbs}, then proof ~{1%hour}.
Simmer @cornstarch{1%tsp}(3 g), @water{1/3%cup}(80 mL) to a thin glaze, ~{2%min}.
>> step: brush, bake 425°F 35 min
Brush @&(~2)loaf{} with @&(~1)cornstarch glaze{} and bake at 425°F for ~{35%min}.