Susan has really done this recipe justice, and on the first try. It kills me that she can do this formula with better results than I have ever gotten. I guess that's the mark of a good baker, to be able to make minor adjustments that affect the outcome. Very nice Susan, a beautiful loaf!

The recipe is a result of my research in Rye mixes a while back. I wanted to find a NY style Jewish Rye that didn't take 3 days to make that had personality. I've looked at and baked Levy, Greenstein, Mike Avery's Bohemian and a fellow named chef John V from Good cooking. I took all of this and simplified the process into something I could do in a long day and get reliable results every time. My family and I like deli style rye with caraway seeds and since we have many friends who are so inclined, I need to have a good loaf that works as house gifts and sandwich bread during the Jewish holidays and also for St Patrick's day corned beef. My German butcher friend has the best corned beef ever and serves 3000# plus every year at Irish fest in Milwaukee in sandwiches. We have been playing with using my rye bread formula if I can find a way to do the volume. In the end I don't say this is the best rye bread you can make. If you like the sour rye that takes 3 days to build, this isn't going to satisfy you. If you want a great tasting rye that will make a great CB sandwich and you can do the process in a long day or overnight, give this a try.

RYE-ERIC’S 

This is my formula for rye bread in the NY Deli style. The crust is soft after it cools and will slice better the next day. If you need bread that will stand a few days, this mix is good for mailing across the country. Sealed in a plastic bag after cooling, this rye will be great 4-5 days later and freezes very well.

 Sponge:

100g Active Rye starter

275g Rye (Whole or White Rye)

275g water

Mix and set at room temp overnight. (If this stage will longer than 8 hours I suggest refrigerating after 3 hours and warming to room temp before proceeding)

 Final Dough:

All the sponge

484g water

788g First Clear flour

1 Tablespoon sugar

1 teaspoon instant yeast

22g Sea Salt

20g Caraway seeds

Mix, rest for 20-30 minutes, knead by machine or by hand for 8-10 minutes or stretch and fold several times. It is important to have well developed gluten. Do enough stretches to feel the gluten chains forming. Otherwise you may have trouble getting a good rise.   Place dough in a lightly oiled bowl, cover and ferment till double, about 1 hour or so at warm (80 F) temp. Be sure you get double.

Divide and shape into 2-2lb loaves, final proof for 45 minutes.

Bake @370 for 30-40 Minutes. (I steam for the first 10 minutes)I’m looking for 190+ F internal temperature.  When the bread comes out of the oven I brush with a glaze made from whisking 1T cornstarch into 1 Cup of boiling water and sprinkle with kosher salt lightly.

NOTE: You can improve the caraway flavor by adding some of the seeds in the sponge. I also will grind in a spice grinder (dedicated coffee mill) the caraway and other spices used by German bakers. (That’s a whole nother chapter)

Enjoy--

It is a javascript in Internet Explorer issue that I haven't figured out how to fix yet. In Firefox or Safari, it works fine.

I was stuck in IE a few days ago and sure enough the stars were like beachballs.

But not this time. Beautiful classic-looking rye, Susan. Just wants swiss cheese and mustard to finish it off.

You're right, that's a great looking loaf! With smoked meat this would be delicious! Good job, i think i will try rye soon! :)

My beef recipes!

Lisa, the rye is steamed 2 at a time on a heavy sheet pan lined with parchment. I steam the oven for 10 minutes and bake at 370 F for 30-40 minutes. I usually brush the crust with prepared corn starch hot out of the oven and sprinkle with Kosher salt.

The image at the top of this thread is from Susan from San Diego. The girl has the midas touch if you ask me. That's her first try and it's better looking than any of my attempts. That's the fun part of this hobby or passion. The outcome of the bread can be drastically changed by a few subtle changes in handling.

I hope you try this bread. Let us know how you like it if you do.

Eric

Thanks for the comments, it is a reliable formula it seems that a lot of people have liked. I like your fermenting schedule and I suspect the results are a fuller flavor. You certainly got a nice oven spring!
Glad you liked it.

Interestingly, the German gentleman who has been my friend for many years smokes meat in a small commercial operation near here was the inspiration to put this together. The public store front is only open 3 days a week, otherwise he is busy smoking delicious meats for the Navy to ship all over the world. He and his wife have been telling all about the breads from the old country for years. So every now and then I gift a couple loaves of this to them. They seem to like it.

Eric

Montreal Smoked Meat is awesome. My parents took me to Ben's 20 years ago and I still remember the taste.

I see that Ben's closed in 2006. Sadness.

I'm not sure about the water absorption rate of clear vs AP flour. The first clear gives the dough a developed feel which I am comfortable with kneading/stretching as the gluten in the clear lines up. I haven't had any trouble with the dough pancaking during proofing which is how I know if I got the hydration correct. In general I like to use the highest hydration I can get away with and still bake free form.

 That's a very nice hand blown vase btw. The color is extraordinary!

Eric