Deli Rye Bread

Name: Deli Rye Bread (Aka Jewish Rye Bread)
Yield: Makes one 25 cm oval loaf
Cuisine: American
Ingredients: 1 tablespoon ground caraway seeds; 1½ teaspoons whole caraway seeds; 500 g strong white bread flour; All the rye sour; 1¼ teaspoons fine granulated active dry yeast or instant yeast; 300 g room temperature tap water, about 24°C; 90 g dark rye flour; 20 g sourdough starter, fed twice during the previous 24 hours; 75 g room-temperature water, about 24°C; 2 teaspoons fine sea salt

Aka Jewish Rye Bread

Preparation info

Makes
one
25 cm oval loaf

Difficulty
Easy

Appears in

Nick Malgieri's Bread

By Nick Malgieri

Published 2012

About

This is the rye bread that you’ll get when you order a sandwich at a kosher deli - it’s flavourful, slightly chewy and a perfect complement to corned beef, pastrami and other deli specialities, such as chopped liver. Rye flour accounts for only about 20% of the total flour in the dough, but in a higher concentration the bread would lose its characteristic texture. The dough is flavoured with ground caraway and may also have whole caraway seeds added either to the dough or to the outside of