Wednesday, April 22, 2009

Deli Rye

Maybe it's the sweet flavor of the caraway seeds, maybe it's the flavor added by the rye flour, maybe it's the aroma, or, maybe it's the combination of it all - but, wow, this deli rye bread may end up being my all-time favorite!
From Artisan Bread in 5 Minutes a Day, this list of ingredients will make four one-pound loaves.
3 cups warm water
1-½ tablespoon yeast
1-½+ tablespoon caraway seeds
1-½ tablespoon salt
1 cup rye flour
5-½ cups all purpose flour
1/2 teaspoon cornstarch
Cornmeal for the pizza peel
No kneading and so very easy to make, here's what you do! Mix the yeast, salt and caraway seeds in the warm water.
Stir in the rye flour, then the all-purpose flour. I use a spatula and mix until it is all blended in, but a mixer could be used instead. Let the dough rest at room temperature until it has doubled in size. At this point, you can pull off a chunk to form into a loaf to raise on a board sprinkled with a little cornmeal. Or, you can cover the container and keep it in the refrigerator for up to two weeks, baking up a fresh loaf as desired. Once a loaf has been shaped, let it double in size at room temperature.
Make a cornstarch wash by blending ½ teaspoon of cornstarch in a small amount of water to form a paste. Then add ½ cup of water and whisk in until the cornstarch is dissolved. Microwave until the mixture appears glassy, about 30 to 60 seconds on high. Leftover glaze can be stored for up to two weeks in the regrigerator and used each time you bake another loaf. Using a brush, spread the cornstarch wash over the top of the loaf and sprinkle with caraway seeds. Slice the top of the loaf with a knife.
Preheat a baking stone in a 450 degrees Fahrenheit oven. Place a flat pan of water on the shelf below the baking stone to add humidity to the oven to help make a crisp crust on your loaf. Slide the prepared loaf onto the hot stone in your oven and bake for 35 to 40 minutes, depending on the size of your loaf, or until the crust is dark and crisp.
Making deli rye artisan bread.

Let the loaf cool, slice and enjoy!

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