Deli Rye Bread

We always had rye bread at our house going up. I think I ate more rye bread than white bread as a kid. I would eat peanut butter and jelly on rye, grilled cheese on rye, and rye toast with peanut butter. Now I'm more of a whole wheat girl, but I still love my rye.


I bought a bag of rye flour at the farmers' market a couple months ago and decided a couple weekends ago to finally use it. I used a recipe from Baking Illustrated, which is one of my favorite general baking cookbooks.


The recipe is simple, it just takes a long time. And it makes two large loaves, so you can freeze one, which makes the time commitment more worth it. I would definitely make this again.


Deli-Style Rye Bread
recipe from Baking Illustrated

Sponge:
2/3 cup rye flakes (optional)
2 3/4 cups water, room tempurature
1 1/2 tsp instant yeast
2 tablespoons honey
3 cups (15 ounces) unbleached all-purpose flour

Dough:
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
3 1/2 cups (12 1/8 ounces) medium or light rye flour
2 tablespoons caraway seeds
2 tablespoons vegetable oil
1 tablespoon salt
Cornmeal for sprinkling on the baking sheet

Glaze:
1 egg white
1 tablespoon milk

Make the Sponge: If using the rye flakes, preheat the oven to 350ºF and then toast flakes until golden (10 to 12 minutes). Cool to room temperature. Mix the water, yeast, honey, rye flakes, and flour in a stand mixer until all combined. Cover with plastic wrap and let sit until the entire surface is covered in bubbles (at least 2 1/2 hours). If you want, you can keep at a cool temperature over night.

Make the Dough: Mix the flour, 3 1/4 cups rye flour (reserve 1/4 cup), caraway seeds, oil and salt into the sponge. Switch to the dough hook and knead the dough on low speed. Once the dough is all combined, add the remaining 1/4 cup of rye flour. Continue to knead for about 5 minutes, until smooth and slightly sticky. Transfer the dough to a well-floured work surface and knead the dough into a smooth ball. Place into a lightly oiled bowl and cover with plastic wrap. Let rise until doubled, 1 1/4 to 2 hours.

When doubled, sprinkle the cornmeal on a baking sheet. Turn the dough back out onto a well-floured surface. If you want to make one large loaf, shape the dough into a 12 x 9 inch rectangle. If you want two smaller loaves, divide the dough in half and shape each into a 9 x 6 inch loaf. With the long side of the loaf facing you, roll dough into a 12-inch log (or two 9 inch logs). Pinch the seam and then seal the ends by tucking them into the loaf. Transfer the shaped loaf (or loaves) to the prepared baking sheet, seam side down. Cover with lightly oiled plastic wrap and let rise until the dough looks "bloated and dimply", about 60 to 75 minutes.

Place the oven rack in the lower-middle position and heat the oven to 425ºF. Whisk the egg white and milk together and brush over the sides and top of the loaf. Make 6 or 7 slashes, 1/2 inch deep, on the top of the loaf with a very sharp knife or a razor blade. Bake for 15 minutes at 425ºF, then reduce the heat to 400ºF and bake another 25 to 30 minutes (15 to 20 minutes for smaller loaves), or until golden brown and the internal temperature is 200ºF. Cool to room temperature on a wire rack.