The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

No Knead Light Deli Rye Bread

davesmall's picture

No Knead Light Deli Rye Bread

Homemade Pastrami and Reuben sandwiches were my goals for this project. I found the Pastrami recipe here,80436.

I considered making DMSnyder's Corn Bread Rye as described on The Fresh Loaf. It sounds yummy but looked to be more time consuming than I wanted. So I turned to page 58 of the book, Artisan Bread in Five Minutes a Day, where I found a recipe for light Deli style Rye bread. I've had great luck with other no knead recipes from this book so why not give this one a try?

The results were better than I expected. 

The loaf pictured was made with two pounds of bread dough. I used 385 grams of General Mills Harvest King Flour, 80 grams Hodgson Mill Rye Flour, 1.5 cups water, 1 Tablespoon French Grey Sea Salt (coarse), 3/4 Tablespoon (1 packet) instant yeast, 1 Tablespoon Caraway Seeds. The ingredients were mixed by hand without kneading and placed in a food grade plastic container in the refrigerator. (note: This recipe is just slightly different from the one found in the book)

On baking day (about a week later) I turned out the dough on a floured work surface. It was then stretched and letter-folded four or five times. I shaped it into one 12 inch long loaf and let it proof for about an hour. Then it was slashed with a serrated bread knife and painted with a cornstarch wash (1/2 teaspoon cornstarch in 1/2 cup water microwaved for a minute). I then sprinkled on some additional Caraway seeds.

I proofed the loaf on a Silpat Silicone baking mat and transferred the mat and loaf directly onto a preheated baking stone in a 450 degrees F oven. For steam, I placed a shallow pan with half a cup of hot water on the oven shelf below the baking stone. 30 minutes later the loaf was done.

It is perfect for making Deli style sandwiches. The crust is crisp but not too crisp. The crumb is open and moist. The flavor is a very good light rye. (photography courtesy of Apple's iPhone).


EvaB's picture

I like light rye for sandwiches, and this one looks really good. Shall have to try it out.

Yolandat's picture

Did the recipe call for leaving it for a whole week or could you bake in 24 or 48 hours? I am tempted to try it out butnot sure I want to plan a week in advance. 


davesmall's picture

You can bake anytime from within a few hours of mixing the dough to a couple of weeks in the refrigerator.  The dough is easier to handle if refrigerated overnight though. The older the dough, the longer it may take to fully proof before baking.

saltandserenity's picture

The crumb on that bread looks wonderful. I love the ruler in the photo!! Thanks. I will have to make theis next week.

Mike_Vienna's picture

looks really good!

when you letter folded it 4 or 5 times did you do that in one go or did you let it rest between each folding? and if you let it rest - for how long?

thx - Mike

davesmall's picture

In this case I did not let the dough rest between letter folds

kathleen stocks's picture
kathleen stocks

Started the bread Sunday and baked it off today. This will be my go to bread recipe for quick no fuss great tasting bread.  Had it with an artisian pastaimi. Thanks for sharing.

davesmall's picture

Hi Kathleen - Glad to know that you had success. I think this is a great recipe.

I love a great Rueben sandwich made with pastrami. This bread is a key component. I've been baking two loaves at a time, cooling to room temperature, slicing, and then freezing the slices. Everyone loves this recipe.

When ready to make the Rueben, I lightly toast two slices in my toaster oven (putting them in while fully frozen). One toast cycle doesn't really toast the bread but it does thaw and start to toast. I then spread some Russian Dressing* on one of the slices and add two to three ounces of sliced Pastrami**. I then put one ounce of Cabot's Vermont White Sharp Cheddar cheese (or Swiss cheese) sliced on the other bread slice and two tablespoons of Claussen's deli sauerkraut (squeezed to reduce the liquid content) atop the cheese. Then I place both slices in the toaster oven (face up) and run another toast cycle. When complete the bread is lightly toasted, the cheese is melted, and the pastrami is warmed through. The final step is to put the two slices together to form a sandwich. This makes a really great sandwich.

*Russian Dressing: 1 cup mayonnaise, 1/4 cup chili sauc, 1 tablespoon freshly grated horseradish, 1 teaspoon Worcestershire sauce, 1 tablespoon fresh parsley, minced, 1 tablespoon grated onion, salt, ground black pepper

Directions: Stir the ingredients together in a small bowl, salting and peppering to taste, until they are well blended. Will keep for a week or two in the refrigerator.

**Pastrami: (This recipe eliminates the step of home curing the meat and comes out great). Purchase a corned beef brisket from the refrigerated section of your supermarket. Look for the flat cut portion. Corned beef is a cured beef brisket. It's a great starting point for home made pastrami. Here is a photo of the one I use.

Wash the corned beef in cold water and then soak in cold water for about an hour changing the water after 30 minutes. This reduces the saltiness. Dry the brisket with paper towels.

Prepare a rub consisting of freshly ground black pepper (3 tablespoons) and freshly ground coriander seeds (1 tablespoon). An electric coffee grinder works well for this. Coat all sides of the brisket with the rub. It might help to spray with Pam before and after applying the rub to help it adhere.

Cook the brisket on a rack in an electric or charcoal smoker regulating the heat to about 225 degrees F until the internal temperature reaches 180. If you don't have a smoker you can do this in the oven. It won't be smokey but it will still be great pastrami. Cooking slowly at a low temperature tenderizes the tough cut of beef. It can take six to ten hours to cook your brisket depending on thickness.

Before slicing, wrap the brisket in aluminum foil and set aside while it comes to room temperature. This allows the juices to stabilize. 

This is so easy and it comes out really great. Give it a try. You won't be sorry that you did. Enjoy - Dave S

Flat cut corned beef brisket

kathleen stocks's picture
kathleen stocks

I have my batch of sauerkraut ready at the end of the month, I'll have to try the pastrami recipe. This close to St. Patricks day there is plenty of corned beef to choose from. Or your link looked fantastic as well.

cutty13's picture

I do not have harvest king flour. Is there a good substitute? Also, I suspect that your retarding of the action of the dough in the refrigerator for a week may have contributed to the overall success of the recipe.

I would be interested in your comments and advice. It looks great!!

mrfrost's picture

I use a lot of GM Better for Bread flour. I find it very similar to king Arthur All Purpose, and White Lily Bread flour. Any unbleached wheat flour in the 11.5 - 12% protein range should perform similarly.

(Gold Medal/GM)Harvest King flour, for all practical purposes is identical to the retail packaged Gold Medal Better for Bread flour.