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. 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.
This recipe is 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.
You'll likely need to do a special shopping trip to get everything you need, but again, trust me, it's worth it.
- Flours - Rye Flour and Bread Flour
- Instant Yeast
- Sugar - White granulated. Brown would add a molasses flavor.
- Barley Malt Syrup - You could also just add more sugar or use honey, but I prefer the flavor of the barley malt syrup.
- Caraway Seeds - The heart of the rye bread flavor!
- Kosher Salt
- Vegetable Oil
- Make the Sponge
This is what helps take this recipe to the next level by adding more flavor and texture.
Create Flour Mixture for the Sponge
Then let it all ferment for an hour (or 4, dependent upon the time you have and/or flavor you want to develop).
Create the Dough
After you've let the sponge do it's thing, then it's time to mix it all into a dough.
Let It Rise
There are 3 rises, each an hour or two. Then 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, but it's important to resist that urge! Starch retrogradation is occurring as the bread cools - slicing into that bread too early can interrupt that causing a gummy crumb texture.
But when it was ready, 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. This bread was one of the last pieces to our from scratch reubens!! 😀
Other Homemade Bread
- Dan's Como Bread
- English Muffins From Scratch
- Copycat Dave's Killer Bread
- No Knead Rosemary Garlic Bread
- Easy White Sandwich Bread
- Whole Wheat Honey Oat Bread
- Easy Dinner Rolls From Scratch
- Easy Crusty French Baguette
NY Deli Rye Bread
- 3/4 cup bread flour 117 grams
- 3/4 cup rye flour 95 grams
- 1/2 teaspoon instant yeast 1.6 grams
- 1 1/2 tablespoons white granulated sugar 18.7 grams
- 1/2 tablespoon barley malt syrup 10.5 grams, or honey, or 6.2 grams of sugar
- 1 1/2 cups water, room temperature 354 grams
- 2 1/4 cups bread flour 351 grams
- 1/2 teaspoon plus 1/8 teaspoon, instant yeast 2 grams
- 2 tablespoons caraway seeds 14 grams
- 1/2 tablespoon coarse salt 10.5 grams
Dough and Baking
- 1/2 tablespoon vegetable oil 6.7 grams
- 2 teaspoons cornmeal for sprinkling 16 grams
Make the sponge:
- Add the sponge ingredients to the bowl of a stand mixer bowl and whisk until super smooth - incorporating air. Cover.
Make the flour mixture
- Whisk the flour mixture in a separate bowl and then gently scoop it over the sponge to completely cover it, but don't mix it. Just add it on top.
- Use plastic wrap to tightly cover the bowl and then set aside. It will begin to ferment and the sponge will bubble through the flour. Let it ferment for at least 1 hr but no more than 4 hrs.
Mix the Dough
- Once you have allowed it to ferment, add the oil to the bowl and using the dough hook, mix on low speed for about 1 minute, until a rough dough is formed. Turn the speed up to medium and mix it for another 10 minutes. The dough will be very smooth and elastic. You can check the elasticity of the dough by pressing it with a finger and and if it jumps back after pressed with a fingertip, you're good. If it is sticky, you can add dough to the counter and knead in a little more bread flour.
- Add dough to a lightly oiled bowl and add a little oil the top of the dough, too using a misto olive oil sprayer. Let the dough to rise until it has doubled (about 1 1/2 to 2 hours).
- Lightly flour a counter and then turn bowl over to let the dough flop onto counter. Press it down gently then form it into a square-ish ball and return to the re-oiled bowl and let it rise again for about 45 minutes. (Recover with plastic wrap, too).
- Sprinkle some cornmeal on a baking sheet. Turn bowl over to let the dough flop on a lightly floured counter, and then shape it into a ball and add to baking sheet. Cover it with some oiled plastic wrap and let it rise a 3rd and final time until it has almost doubled, about 1 hour to 1 hour 15 minutes. During this time, pre-heat your oven to 450 °F and lower your rack to the lowest level. Add a bread stone or a baking sheet to the rack to heat up with the oven.
Bake the Dough:
- With a bread lame or sharp knife make 1/4- to 1/2-inch-deep slashes in the top of the dough. With a spray bottle with water, mist the dough and quickly but gently set the baking sheet on the hot stone or hot baking sheet.
- Bake for 15 minutes then lower the temperature to 400°F and bake for another 30 to 40 minutes or until the bread is golden brown and a skewer inserted into the middle comes out clean. Or a thermometer reads 190 degrees from center of loaf.
- Cool the bread on a wire rack. Do not slice until completely cool.
Recipe by Smitten Kitchen
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