Deli style Rye Bread recipe

Take a look at the rye at the beginning of this thread.  Is that what you are looking for?

http://www.thefreshloaf.com/node/15613/bread-and-cake#comment-99696

Jeff

This recipe fits the simple request and it is very good.  The amount is just right for a 4 1/2 x 8 loaf pan also.  I've made it several times since the original post and it comes out perfect every time.

http://www.thefreshloaf.com/node/14915/rye-rolls

Here are a couple formulas for classic Jewish Sour Rye:

Sour Rye Bread from George Greenstein's “Secrets of a Jewish Baker”

Sour rye bread (Norm's formula)

They are very similar. If you read the discussions in these two threads, you may find additional helpful information.

If you need instructions for developing a rye sour, see this topic: Greenstein's Sourdough Rye (Rye Sour) care and feeding, illustrated

Happy baking.

David

Randy's Almost Perfect Jewish Rye Bread

Tnis is a formula that I adapted from my father's bakery. It produces a deli rye that should be what you are looking for.

Sponge:   14      oz.     Clear Flour

               3-1/2  oz.     White Rye Flour

               13       oz      Water

                2        tsp.    Instant Yeast

Dough:     1     recipe    Sponge
                10      oz.     Clear Flour
                3        oz.     White Rye Flour
                6-3/4  oz.     Water
                1        tsp.    Instant Yeast

                2        tsp.     Salt
                1        tsp.     Sugar

                1/4     tsp.     Rye Flavor (optional)

Make the Sponge: In the bowl of a stand mixer with the paddle, combine  all of the ingredients at first speed to form a soft dough. Cover and allow to ferment until sponge drops, about 3 hours.

Make the Dough: Add the remaining ingredients to the bowl and, with the paddle, mix at low speed to form a smooth dough, about 3 minutes. Install the dough hook and knead, at medium speed, for 10 minutes. Allow to bench rest for 15 minutes. Form into two loaves, about 10” long. Cover with plastic wrap and allow to proof until almost double,
about 1 hour. Preheat oven to 425°F. Bake with steam about 20 minutes. (195°F)

This recipe is from Joe Ortiz's book "The Village Baker".  I love this rye for sandwiches.  It uses a sour and then a sponge,  which gives it a little tangy flavor and great texture- I use 6 TB of caraway seed because I love the flavor, but less also works.  I have not been able to find high- fat buttermilk in northern Minnesota, but the low fat buttermilk seems  to work fine.  When I get the time I am going to experiment with  this recipe using my sour dough instead of the yeast.

BTW = this is the book that , 15 yrs ago, inspired me to start baking more "European  like" breads.  I continue to use it to this day.

MAKES ONE 2 POUND LOAF

THE MILK SOUR

1 ½  cups raw goats milk or high-fat buttermilk

¾  cup medium rye flour

THE RYE SPONGE

I package (2 ½ teaspoons;  ¼ ounce) active dry yeast

I cup warm water

All of the milk sour from the previous step

¼ cup medium rye flour

2 cups  organic,  unbleached white (or all-purpose) flour

THE DOUGH

All of the sponge from the previous step I tablespoon salt

¼  ounce ( ½  teaspoon) malt extract or I teaspoon honey

½  cup warm water

3 cups organic, unbleached white (or all-purpose) flour

4 to 6 tablespoons caraway seeds

Glaze: I egg whisked with 2 tablespoons cold milk

TO MAKE THE MILK SOUR, let the milk sit out overnight in a warm place, uncovered. The next morning slowly pour the rye flour into the milk and stir with a wooden spoon. Make sure that there are no lumps of flour left. Cover the mixture and let it sit at room temperature overnight.

FOR THE SPONGE, proof the yeast in the warm water. When it is creamy after about 10 minutes-pour it and the milk sour into a large bowl. Mix in the flours, stirring until you have a batter like that used for crepes. Let the sponge sit, covered and at room temperature, for 4 hours, until it has tripled in size and dropped.

TO MAKE THE DOUGH, stir down the starter and sprinkle the salt over the top Dissolve the malt extract or honey in the warm water and add it to the Add the flour by handfuls while mixing with a plastic dough scraper or wooden spoon. As the dough comes together and when you still have a few handfuls of flour left, add the caraway seeds and mix them in.

Empty the dough out onto the worktable and clean off the bowl and your hands with the plastic dough scraper. Knead the dough for between 4 and 6 minutes longer, using the rest of the flour to prevent the dough from sticking to the table. The dough should be moist and very sticky, but avoid the temptation to incorporate any more flour.

Let the dough rise, covered, on the worktable or in the bowl for between 50 and 60 minutes, until it doubles in size. Punch the dough back and flatten it out. Fold the piece of dough over onto itself away from you. Square the edges and push them an inch or so in toward the middle. Then roll the loaf up into a tight log, sealing the dough at each turn with the heel of the hand. Then use the pinkie edge of each hand to give the ends of the loaf a sharp judo chop, squaring them off.

Sprinkle a rimless baking sheet with cornmeal and place the loaf  on the sheet, seam-side down. v

Preheat the oven, with a baking stone inside, to 450 F.

Let the loaf rise for between 30 and 40 minutes. When the loaf fails to spring back quickly when touched with a fingertip, the bread is ready. To give the loaf a nice healthy bloom, it is better to bake it a few minutes early than a few minutes late.

When the loaf is ready, slash it 6 or 7 times with a razor blade across the" top of the loaf, starting from about halfway up one side and ending halfway down the other side. Glaze the top.

Spray the oven a few times, using an atomizer filled with water, and then bake the loaf for between 35 and 40 minutes or until it sounds hollow when thumped on the bottom.

You could make your own high fat buttermilk using whole milk, or even whole milk enriched with some heavy cream (half & half perhaps?) with a culture from the New England Cheese Company

http://www.cheesemaking.com/store/p/141-Buttermilk-DS-5-packets.html

I've used this culture to make some buttermilk using 2% milk and it came out very nicely.  I used some today, as a matter of fact, making Peter Reinhart's Deli Rye formula from the Bread Baker's Apprentice.  's Good Stuff!

Emelye