With some time and patience, it's easier than you think to make your very own delicious No Knead NY Deli Rye Bread at home!
With some time and patience, it's easier than you think to make your very own delicious No Knead NY Deli Rye Bread at home!
What a lovely 3 day weekend. If only all weekends were so long. We had a perfect blend of productivity and fun. Our gardens are all planted, our backyard finally looks like a backyard, my house is clean, we got errands and shopping done, and we still squeezed in a BBQ. It's just what we needed before our summer gets crazy. Every weekend in June and July is already booked which makes me both a little anxious and a lot excited. This bread though is certainly one of the highlights of this weekend... whoa this bread. Not only was it super easy (just time consuming), but hot damn it really does taste like a NY Deli Rye Bread. Caraway seeds in bulk will now be on my weekly shopping list.
So. easy. Thank you kitchen aid mixer and the incredible Smitten Kitchen for another amazing recipe. This bread does take quite a bit of time, but, it's not the babysit type time, it's the cover and leave to do its thing time, so I scrubbed floors, did laundry, weeded, and took Nigel for a walk between all the risings.
First there's a sponge that ferments with a flour mixture (1-4 hrs), then there's 3 subsequent rises, each an hour or two. But look at how pretty the dough is when it's ready for the oven!
It took great restraint to not cut into this bread the minute it was out of the oven.
It had the perfect airy texture with all the lovely rye and caraway seed flavors you'd expect from a rye. It is soooo good. And did I mention there's no kneading? One of the last pieces to our from scratch reubens!! 😀
NY Deli Rye Bread
Ingredients
Sponge
- 3/4 cup bread flour 4 ounces, 117 grams
- 3/4 cup rye flour 3.3 ounces, 95 grams
- 1/2 teaspoon instant yeast 1.6 grams
- 1 1/2 tablespoons sugar 0.6 ounces, 18.7 grams
- 1/2 tablespoon malt powder 4.6 grams, (or barley malt syrup or honey (10.5 grams), or sugar (6.2 grams))
- 1 1/2 cups water, room temperature 12.5 ounces, 354 grams
Flour Mixture
- 2 1/4 cups bread flour 12.5 ounces, 351 grams
- 1/2 teaspoon plus 1/8 teaspoon, instant yeast 2 grams
- 2 tablespoons caraway seeds 0.5 ounces, 14 grams
- 1/2 tablespoon coarse salt 0.3 ounces, 10.5 grams
Dough and Baking
- 1/2 tablespoon vegetable oil 0.25 ounces, 6.7 grams
- 2 teaspoons cornmeal for sprinkling about 0.5 ounces, 16 grams
Instructions
Make the sponge:
- Combine sponge ingredients in a stand mixer bowl and whisk until super smooth. By doing so you want to intentionally incorporate air — this will yield a thick batter. Cover and set aside
Make the flour mixture
- In a separate large bowl, whisk together the flour mixture.
- Combine the flour mixture and sponge by gently scooping it over the sponge to cover it completely.
- Cover the bowl tightly with plastic wrap and allow it to ferment for 1 to 4 hours at room temperature. (The sponge will bubble through the flour mixture in places.)
Mix the Dough
- After the mixture has fermented, add the oil and mix with the dough hook on low speed for about 1 minute, until the flour is moistened enough to form a rough dough. Then raise the speed to medium and mix it for 10 minutes. The dough should be very smooth and elastic, and it should jump back when pressed with a fingertip; if it is sticky, turn it out on a counter and knead in a little extra flour.
Let the dough Rise:
- Place the dough in a lightly oiled bowl and then oil the top of the dough as well. Allow the dough to rise until doubled, 1 1/2 to 2 hours. Flip the bowl over and let the dough fall out on to a lightly floured counter, press it down gently, fold or form it back into a square-ish ball and allow it to rise a second time, back in the (re-oiled) bowl covered with plastic wrap for about 45 minutes.
- Shape it and wait out the final rise: Turn the dough out onto a lightly floured counter and gently press it down again. Round it into a ball and set it on a cornmeal sprinkled baking sheet. Cover it with oiled plastic wrap and let it rise until almost doubled, about 1 hour to 1 hour 15 minutes. [Skim ahead to preheating your oven, which you should do soon.] When it is gently press with a fingertip, the depression will very slowly fill in.
Bake the Dough:
- Preheat the oven to 450°F. On a shelf at the lowest level, place a baking sheet or bread stone.
- With a sharp knife or singled-edged razor blade, make 1/4- to 1/2-inch-deep slashes in the top of the dough. Mist the dough with water and quickly but gently set the baking sheet on the hot stone or hot baking sheet.
- Bake for 15 minutes, lower the temperature to 400°F and continue baking for 30 to 40 minutes or until the bread is golden brown and a skewer inserted into the middle comes out clean. Or test with a thermometer so that the center reads 190 degrees.
- Cool the bread on a wire rack.
Recipe by Smitten Kitchen
I can’t get bread flour where I live - can I use APF instead? Also, you say to bake this on the lowest shelf in the oven - does it matter if it’s a gas oven, where the heat comes from below? I’m not too familiar with electric ovens so I’m not sure if the heat also comes from below in those... thanks in advance!
This bread is delicious! The only problem I having is that it doesn't rise enough. I have to let the dough Rise in the refrigerator overnight due to chronic pain. I let it rise the first time for three hours or so, kneed it, let it go through the second rise and then refrigerate it overnight. The bread tastes delicious, the crumb is perfect, nice and crusty on the outside too. I asked you last Christmas how to do the refrigerated overnight rise but did not receive a response so I winged it. I hate to have to find another receipt as yours is such a hit.
My bread turned out dark and hard (almost burnt) and I have an oven thermometer to verify the temp. I didn’t even leave it in for the full time. Is 450 and 400 degrees accurate?
Oh no! So sorry to hear that Phil - yes those are accurate, but my oven often just 30 at 400 (after the 15 min) is all that's needed. How was it after the first 15 minutes before you turned it down and how long did you bake at 400? Taking it out when it starts to get a golden brown is best and then checking temp - I'm sorry that happened before the recipe time!
So I says to myself; "Self can it be this easy? " All those other failures led me here. I am picking up rye flour this week end. I have been trying for NY Rye for years. It looks like it. Wish me luck. Thank you for sharing this recipe. If it works I will adore you fovever.
Oooh I hope it does work for you, Barbara!! Let me know how it turns out!
I made this the other day and it was perfect. Only needed 30 mins at 400°. I’m making another one to freeze and bring to Thanksgiving. Great recipe.
Hi Tracy
I sent this question on Christmas but I think it was in the wrong section.
I just love baking my own bread and I am always looking for new recipes.
Rye bread is my fav bread. I plan on making this next week as a surprise gift for my son, rye is also one of his favs!!
Due to chronic pain I have to do this n two days.
Would you please tell me the best way to do this?
Thank you!!
I can hardly wait to taste this bread!!😋
Just a little confused. You say there is no kneading involved but yet the recipe calls for a 10 minute knead in the kitchenaid. Could you please clarify?
The recipe produces a nice loaf. Next time I'll increase the salt and cut the caraway in half..
Great idea, Steve! Thanks for letting me know!
Sure thing! I grew up with this kind of bread (Brooklyn) and never forgot how it tasted. Of course, it also needs the little paper baker's union sticker on it to make it authentic.
This recipe was my first attempt at a yeast bread! The directions were easy to follow; however, I should have checked it after 20 minutes...it temped out at 200 and was a wee bit overbrowned at 30 minutes. It still tasted fantastic, though! I pressure-cooked a corned beef, and we had some awesome sandwiches.
Wow that's great, Becky!! I feel so honored you used this recipe as your first yeast bread; how exciting! I'm sorry it got a little over browned but those sandwiches sound delicious. Thank you for sharing! 😀
You said to heat baking stone on lowest rack. Do you then do the final bake on lowest rack? I am afraid it will. Ur on bottom.
Hi Pat! Yes, that's correct! It shouldn't burn - but unfortunately all ovens are not created equal.
My husband would love this. He really likes rye bread. I love that it is no knead!:) It looks beautiful and soft and fresh! Thank you for sharing the recipe!
My husband was really excited about this bread; I hope you try it for yours! 🙂
What a gorgeous looking bread! Nothing beats homemade, the smell of yeast and bread baking.... I feel a craving coming on.
Thank you! You're so right- there's something incredibly comforting about a house that smells like baking bread.
That bread sounds delicious! It looks very doughy and substantial, that's one of my favorite kinds of bread. 🙂
Thanks! I was surprised how good it was!
Amazing looking bread!!! Love it!
Thank you! 🙂
That's wonderful that you had such a good weekend! Your bread looks amazing!
Thanks Lori! Great weekend and fresh bread is good for the soul 😉
MMMMMMMMMMMMMMMMMM WOW that bread is picture perfect, and I bet it tastes amazing! What a great thing to make while you multi-task, I love recipes like that... you can get so many things done but still make a great recipe at the same time without having to give it constant attention. You are a master breadmaker my friend! 😉
Thank you! I have to admit, I'm kind of obsessed with this bread now and I will just whip together a loaf when I have a few minutes because I know I can just leave it for awhile!