NY Deli Rye Bread
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.
Ingredients Needed
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
- Cornmeal
Step-by-Step Instructions
- 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 its 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!
Bake!
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
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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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 😉
Hi , I wanted to make this bread, but as it says during the rise time to put the baking sheet in the oven , and then to quickly transfer the baking sheet on top of the hot. So does that mean there are two baking sheets or is the douon a baking sheet paper?
Thank you in advance.
Hi Mimi! Thanks for asking to clarify that! Yes, you are correct, that means two baking sheets. Enjoy!
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!