Deli Rye Bread

also called Jewish rye · seeded rye · caraway rye

The table

1 cup(110 g)rye flourstir the rye sponge, rest 12 hoursmix to a stiff doughknead 8 min, rise until doubledshape an oval on a dusted sheet, proof 1 hourbrush, 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)cornstarchsimmer to a thin glaze 2 min
1/3 cup(80 mL)water
Tap anything to cross it off.

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

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 15 hr 13 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

One of the 6 steps never says how long it takes, so both numbers are floors. The recipe itself says 15 hr.

  1. stir the rye sponge, rest 12 hours

    12 hrwalk away(read off the step)from the start

  2. simmer to a thin glaze 2 min

    2 minwalk away(read off the step)from the start

  3. mix to a stiff dough

    not timed12 hr in

  4. knead 8 min, rise until doubled

    1 hr 38 minwalk away(read off the step)12 hr in

  5. shape an oval on a dusted sheet, proof 1 hour

    1 hrwalk away(read off the step)13 hr 38 min in

  6. brush, bake 425°F 35 min

    35 minwalk away(read off the step)14 hr 38 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> step.1: stir the rye sponge, rest 12 hours
>> step.2: mix to a stiff dough
>> step.3: knead 8 min, rise until doubled
>> step.4: shape an oval on a dusted sheet, proof 1 hour
>> step.6: brush, bake 425°F 35 min

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}.

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).

Knead @&(~1)dough{} for ~{8%min}, then rise until doubled, ~{1 1/2%hours}.

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}.

Brush @&(~2)loaf{} with @&(~1)cornstarch glaze{} and bake at 425°F for ~{35%min}.