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Crusty Kosher Rye Bread

bobkay1022's picture

Crusty Kosher Rye Bread


 Been looking for a easy Rye bread to make that is crusty and a nice crumb for a sandwich. The recipe came from

I changed the recipe a little to my liking. . The first 2 loaves were ok but seemed to small .    This loaf was one loaf . I also changed the rye flout to 1 1/2 cups not one as in the recipe. I cut back on the bread flour by 1/2 cup.  I used a KA pro mixer and added flout till it was coming away from the bottom with a dough hook speed 3.

I did brush with egg before I put it in the oven on a pizza stone.  45 second apart I sprayed with water from a sprayer. 3 times 

I baked for 45 minutes.  Let cool and sliced.  The crust nice and chewy and a little crusty day one. Nice moist crumb for a sandwich 2-3 days later out of the freezer sliced prior . Made a delicious sandwich with corn beef the next day .

 Easy to make and a nice flavor with the extra rye flour if you likie a little more rye flavor.  My stretch and fold was a little off  that was extra but still a nice loaf to cut.

   Not sure If I can repeat the recipe. Maybe flloyd will comment. I am looking at my print out and the photo came from this site but not the recipe???


    Mr. Bob




Stuart Borken's picture
Stuart Borken

Rye Bread, New York Deli Style Caraway Rye.

Source: Bread Baking Book Called, "Artisan Bread in Five Minutes a Day" with modifications by Stu Borken

Description: Classic sourdough based deli style bread ---------------------------------------------------

3 Cup lukewarm water

1 1/2 tbsp granulated yeast

1 1/2 tbsp Kosher salt

2 tbsp caraway seeds + more for sprinkling on top

1 Cup medium rye flour

5 1/4 Cup unbleached all-Purpose flour

1/4 Cup dried good quality onion flakes

cornmeal for pizza peel

cornstarch wash with pastry brush, boil up 1/2 tsp cornstarch with 1/2 cup water

Instructions: In a 5 quart bowl or the bowl of a Kitchen Aid, mix the yeast, salt, caraway seeds, onion flakes and the water. Mix well.

Add the two flours and mix well until just wet and all the flour is incorporated. Need not knead. This will be a very wet and sticky dough. Remove the dough to an almost airtight container (I bought a Sterilite 6 quart plastic rectangular tub with a lid, at Target) and allow it to rest and rise for 2 hours. It should almost fill the tub to the top. Then place the tub into a refrigerator for a couple days. This will allow flavor to develop and the dough will harden and be easier to handle.

To use, dust with flour, the portion you wish to remove, then cut it apart from the remainder of the dough. I imagine the dough into thirds and sprinkle flour over 1/3 of the dough and then with a knife I cut into it and then stick my fingers into the cut and work my fingers under the portion I want to remove and just lift it out. It will stick some but just pull it out. Work it and shape it into a ball and then into an oval loaf. I place it onto the cornmeal dusted pizza peel at this time and place it into a moist warm oven for about 90 minutes. My pizza peel fits into my oven (I sawed off part of the handle so that it fits). I keep removing the peel and checking the loaf for shape. If it is flattening, I flour my fingers and tuck in the dough at the lower edges to keep propping it up and keeping it oval and doomed. This has to be done often. I have two ovens, therefore, one is the wet warm raising oven and the other is the baking oven. Preheat your baking oven to 450-degrees, with one rack at the level of just above the middle and one rack just below it with a 8" X 8" cake pan in the oven on the lower rack getting hot with the preheating. Place a pizza stone on the upper rack. The pizza stone should be heated for about 30 minutes so it's really hot. I remove the bread from the warming rising oven every 20 minutes or so and reshape the sides, propping them up if the bread seems to be sagging or spreading. When it is done rising, I slash it across the bread with deeper cuts at the center and more shallow towards the ends. I then paint it with the cooked corn starch paste and then sprinkle caraway seeds. (Sometimes I sprinkle coarse salt granules like sea salt on the bread but NOT if it is going to sit for days, the salt will draw moisture out and it will melt the salt granules and look spotted and unsightly). Slide the bread onto the pizza stone and at the same time pour one cup of very hot water into the cake pan and create steam. Close the oven door and bake for 35-40 minutes. Remove to a cooling rack and do not eat until cool and cured! You will not believe what you have made. This recipe comes from Artisan Bread In Five Minutes A Day with modifications by me, Stu Borken

Equipment: A plastic bin with a cover that is not air tight, pizza peel, standing mixer. Background: This dough is very wet and can only be worked after it has set up and cooled for at least a day or better two. Then it ferments and becomes a sourdough for the final bread. It also becomes easier to handle and shape. It makes three good sized loaves which look for all the world like they came off a shelf from a New York Jewish style deli. I have also made the breads in baguette pans for appetizer loaves to use for chopped liver and chopped herring salad. Yields: 3 breads