The Pioneer Woman Tasty Kitchen
Profile Photo

NY Deli Rye Bead – 5 Minutes A Day

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

36
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A no knead, traditional deli rye bread with a crusty top and soft center.

Ingredients

  • 1-½ Tablespoon Yeast
  • 1-½ Tablespoon Salt
  • 1-½ Tablespoon Caraway Seeds, Plus More For Sprinkling
  • 3 cups Lukewarm Water
  • 1 cup Rye Flour
  • 5-½ cups All-purpose Flour Plus More As Needed And For Your Work Surface
  • Cornmeal, For Dusting
  • ½ cups Plus 1/2 Teaspoon Of Water
  • ½ teaspoons Cornstarch

Preparation

In a large bowl add yeast, salt, caraway seeds and water; mix. Add the rye and all purpose flour; mix well. Cover the bowl of dough with a tea towel and let it rest for two hours.

Next you can refrigerate the bread for up to two weeks and then follow the next steps.

Prepare the underside of a baking sheet or a pizza peel with a sprinkle of cornmeal and set it aside. I lined the underside of a baking sheet with parchment paper and then sprinkled cornmeal on it.

Lightly flour your working surface and take off 1/4 of the dough. If the dough is sticky add a little more flour to it. Shape dough into an oval shape or round loaf. Place it on top of the cornmeal sprinkled baking sheet. Repeat with the remaining sections of dough. Cover the bread with a sheet of plastic wrap; let it rest for 40 minutes. This where it will rise.

Meanwhile put your pizza stone(if using) or a baking sheet (with the bottom side facing up) onto the middle shelf of the oven. Place a Dutch oven or a roasting pan onto the bottom shelf.

Preheat oven to 450 F.

To make teh cornstarch mixture add 1/2 teaspoon of cornstarch and 1/2 teaspoon of water into a small cup to make a paste. Add 1/2 cup of water to the cornstarch mixture and microwave for 60 seconds.

With a pastry brush, apply the cornstarch mixture to the top of your loaves. Sprinkle with caraway seeds. With a sharp knife make 3 or 4 slashes in the top of your loaves.

Slide the loaves off of your baking sheet onto the baking stone. Add 1 cup water to the Dutch oven and quickly close the oven door. You want to create steam.

Bake the bread for 30 minutes or until golden brown. Then remove the bread from the oven and allow it to cool (if you can) before slicing.

From: Artisan Bread in 5 Minutes A Day.

One Comment

You must be logged in to post a comment.

Profile photo of dightonmom

dightonmom on 12.22.2012

Hi Can you please tell me what you mean by 5 minutes a day? I LOVE Rye Bread, my husband loves it more…we have a hard time finding a good one in the local markets. I plan on trying this recipe, but I am confused by the 5 minute reference…could you please explain? Thanks and have a Happy Holiday!

No Reviews

You must be logged in to post a review.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate