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4.67 from 3 votes

NY Deli Rye Bread

Make your own, NY Deli Rye Bread at home without having to do any kneading!
Total Time 8 hours
Servings 1 loaf
Author Tracy

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.