Deli Rye Bread

Why this recipe works Genuine rye bread the kind that delis pile high with rosy pastrami should be slightly moist and chewy but not too dense, and it should have a noticeably tangy flavor. Developing a rye bread recipe isn’t a simple proposition because rye flour doesn’t contain enough gluten forming proteins to make the bread rise, so it can turn out heavy. To lighten our loaf, we used twice as much high-protein bread flour as rye flour. Still, the gluten developing kneading process didn’t build enough structure for our rye bread, so we let the mixed dough rest for a 20 minute autolyse to jump start gluten development. Deli rye almost always contains caraway seeds; 2 teaspoons gave us tangy flavor. Use light or medium rye flour in this bread; dark rye flour is overpowering. Be sure to reduce the temperature immediately after putting the loaf in the oven.

MAKES: 1 loaf

RESTING TIME: 20 minutes

RISING TIME: 2 to 3 hours

BAKING TIME: 35 minutes

TOTAL TIME: 4 to 5 hours, plus 3 hours cooling time

KET EQUIPMENT: 2 rimmed baking sheets, pastry brush, instant-read thermometer

INGREDIENTS:

• 2 cups (11 ounces) bread flour
• 1 cup (5½ ounces) light or medium rye flour
• 2 teaspoons caraway seeds
• 2 teaspoons salt
• 1½ teaspoons instant or rapid-rise yeast
• 1¼ cups (10 ounces) water, room temperature
• 2 teaspoons honey
• 2 teaspoons vegetable oil
• 1 large egg, lightly beaten with 1 tablespoon water and pinch salt

INSTRUCTIONS:

1. In a bowl of a stand mixer, whisk together bread flour, rye flour, caraway seeds, salt, and yeast.
2. In a 4-cup liquid measuring cup, whisk together water, honey, and oil until the honey has dissolved.
3. Using the dough hook attachment on low speed, slowly add the water mixture to the flour mixture. Mix until a cohesive dough starts to form and there is no dry flour remaining, about 2 minutes. Scrape down the sides of the bowl as needed. Cover the bowl tightly with plastic wrap and let the dough rest for 20 minutes.
4. Knead the dough on medium-low speed for about 8 minutes, or until it becomes smooth and elastic and clears the sides of the bowl.
5. Transfer the dough to a lightly floured counter and knead it by hand to form a smooth, round ball, which should take about 30 seconds. Place the dough seam side down in a lightly greased large bowl or container. Cover the bowl tightly with plastic wrap and let the dough rise until it has doubled in size, which usually takes 1½ to 2 hours.
6. Stack two rimmed baking sheets and line them with aluminum foil. Press down on the dough to deflate it, and then turn it out onto a lightly floured counter, with the side that was against the bowl now facing up. Press and stretch the dough into a 6-inch square.
7. Fold the top corners of the dough diagonally into the center of the square and press gently to seal. Stretch and fold the upper third of the dough toward the center and press the seam gently to seal.
8. Stretch and fold the dough in half toward you to form a rough 8 by 4-inch loaf, and then pinch the seam closed. Roll the loaf seam side down. Gently slide your hands underneath each end of the loaf and transfer it seam side down to the prepared baking sheet. Reshape the loaf as needed, tucking the edges under to form a taut torpedo shape.
9. Cover the loaf loosely with greased plastic and let it rise until it increases in size by about half and the dough springs back minimally when poked gently with your knuckle. This usually takes 30 minutes to 1 hour.
10. Adjust the oven rack to the lower-middle position and preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Using a sharp paring knife or a single-edge razor blade, make three 4-inch-long, ½-inch-deep slashes with a swift, fluid motion across the width of the loaf, spacing the slashes about 2 inches apart.
11. Gently brush the loaf with the beaten egg mixture and place it in the oven. Immediately reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and bake the loaf until it turns deep golden brown and registers an internal temperature of 205 to 210 degrees Fahrenheit (96 to 99 degrees Celsius). This typically takes about 35 to 40 minutes, rotating the baking sheet halfway through baking.
12. Transfer the loaf to a wire rack and let it cool completely, which usually takes about 3 hours, before serving.