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New York Deli Style Rye Bread


That's one big to-do off my agenda. I've wanted to bake the crusty, caraway studded New York style rye bread for some time now. And what a great bread it turned out to be. I wish I had bookmarked the link when I printed out the recipe, but I just have this printout and no one to give credit to.

Well, I can pass on the recipe at least so you can try this at home. Heat a cup of water until it's a little hotter than lukewarm. Add a tsp of instant yeast and a tsp of caraway seeds. If you don't like caraway, or not in a mood to eat them today, add a tsp of carom seeds instead like I did. Add 1/2 cup rye flour, 1 3/4 cup plain flour and a tsp of salt. Mix well until the flours are blended with the water but do not knead. Let rise for 2 hours (or until doubled). At this stage, you can either bake the bread or leave the dough in the fridge for upto 2 weeks.

This is the very wet dough, so when you want to bake the bread, cut out the size you want and pretend to shape it into a loaf (or into rolls if you're me). Let rise for half an hour to 40 minutes. Preheat the oven to 220C and bake the rolls until golden.

Optional but not implemented:
- Keeping a bowlful of water at a lower rack of the oven to create steam and crustier rolls. My oven doesn't have a lower rack; it's a miracle I can fit one of these baking trays in there.
- Cornstarch wash. I'm sure there's a good reason for that; but I'm lazy and it seemed like too much effort.

Comments

Nice....I liked the way bread looks.Looks very soft and light. Nice job.
notyet100 said…
wow this looks so warm..
EC said…
looks tempting..would u be interested in being featured in my blog as a Super blogger ?? pls let me know at easycrafts@gmail.com
Home-made bread. :)
Where do you get rye flour (and cream cheese) in Bombay?

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