Here’s another great recipe from the old days of the channel. This deli rye bread is an excellent example of a lean dough sandwich bread recipe. It has a subtle caraway and rye flavour, a soft crust and a sturdy and bouncy crumb. It slices beautifully and it carries and elevates savoury toppings really well.
I posted a recipe for this bread a couple of years ago – back when I still used to make breads with pre-ferments and was very much into actively kneading the dough by hand. Those days are over.
As we all know now – every recipe can be made without kneading, and we can save some effort by cold fermenting the whole dough instead of making a pre-ferment. All of which result in a loaf that is just as good if not better, and it takes way less effort to make. And it makes me happy to revisit some of my older recipes and remake them to fit my current baking style.
The original Jewish style deli rye bread recipe was adapted from Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques and Recipes’. It’s one of the best bread books ever written, in my opinion, and it has had a great influence on my baking. I’d recommend it to anyone who wants to become a better baker. You can find it in my Amazon store.
This loaf fits in a 2lb (900g) bread tin.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
330g (11.6oz) water
5g (0.17oz) instant dry yeast or 6g (0.21oz) active dry yeast or 15g (0.53oz) fresh yeast
10g (0.35oz) salt
8g (0.3oz) caraway seeds
80g (2.8oz) wholegrain (dark) rye flour
420g (14.8oz) white bread flour
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- In a large bowl combine the water, yeast, salt, caraway seeds, and rye flour. Mix well to dissolve the salt and yeast. Add the white bread flour and mix to a dough. *Desired dough temperature 23C – 24C (73F – 75F).
- Cover and refrigerate for 30 minutes.
- Fold.
- Cold ferment for 18 – 24 hours.
- Pre-shape and rest for 30 minutes.
- Final shaping . Place the loaf in a bread tin and cover it.
- Final proof 5 – 3 hours.
- Moisten the top of the loaf and sprinkle it with some caraway seeds. Gently press them into the dough.
- Bake at 190C (375F) fan on or 210C (410F) fan off for 40 minutes.
- Remove the loaf from the tin and bake it for 10 more minutes or until the crust is golden brown all over.
Leave to cool down before slicing.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
