Deli Rye Bread

Preparation info

  • Difficulty

    Easy

  • Dough Yield: About

    22

    loaves at 1.5 lb each

Appears in

Bread

By Jeffrey Hamelman

Published 2004

  • About

This Light, Mildly Acidic Bread is similar to what is commonly referred to as Jewish rye bread. Whole dark rye may be substituted for the medium rye in the formula. In this case, a little more water may be needed in the sourdough phase. The bread will also have a slightly more pronounced flavor. White rye flour is commonly used in this style of bread; it is, however, almost devoid of flavor, so medium or whole rye is a better choice.

Pre-Fermented Flour: 15%

Ingredients

Overall Formula

U.S. Metric Home Baker’s %
Bread Flour 17 lb 8.5 kg 1 lb, 11.2 oz 85 %
Medium Rye Flour 3 lb 1.5 kg 4.8 oz 15 %
Water 13.2 lb 6.6 kg 1 lb, 5.1 oz 66 %
Caraway Seeds .35 lb .175 kg .6 oz 1.75 %
Salt .4 lb .2 kg .6 oz 2 %
Yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry 1.5 %
Total Yield 34.25 lb 17.125 kg 3 lb, 6.5 oz 171.25 %

Sourdough

Medium Rye Flour 3 lb 1.5 kg 4.8 oz (1⅛ cups) 100 %
Water 2.4 lb 1.2 kg 3.8 oz (½ cup) 80 %
Mature Sourdough Culture .15 lb .075 kg .2 oz (2 tsp) 5 %
Total 5.55 lb 2.775 kg 8.8 oz

Final Dough

Bread Flour 17 lb 8.5 kg 1 lb, 11.2 oz (6⅛ cups)
Water 10.8 lb 5.4 kg 1 lb, 1.3 oz (2⅛ cups)
Caraway Seeds .35 lb .175 kg .6 oz ( T)
Salt .4 lb .2 kg .6 oz (1 T)
Yeast .3 lb, fresh .15 kg, fresh .16 oz, instant dry ( tsp)
Sourdough 5.4 lb 2.7 kg 8.6 oz (all of above minus 2 tsp)
Total 34.25 lb 17.125 kg 3 lb, 6.5 oz

Method

  1. SOURDOUGH: Prepare the sourdough and ripen for 14 to 16 hours at 70°F.
  2. MIXING: Add all the ingredients to the mixing bowl. In a spiral mixer, mix for 3 minutes on first speed and 3 to 4 minutes on second, until a strong gluten development is achieved. Desired dough temperature: 78° to 80°F.
  3. BULK FERMENTATION: 1 hour.
  4. DIVIDING AND SHAPING: Divide the dough into 1.5-pound pieces; shape oblong.
  5. FINAL FERMENTATION: 50 to 60 minutes at 78° to 80°F.
  6. BAKING: With normal steam, 460°F for 15 minutes, then lower the oven temperature to 440°F and bake for 20 to 25 minutes. Just before loading, score the loaves by making 3 or 4 cuts across the surface, perpendicular to the length of the loaf.

Caraway Seed Variation

Caraway seeds can be added in one of two ways to the top of the loaf. One method is to take the shaped loaf and press the top surface into a damp cloth and then into a sheet pan that contains a bed of caraway seeds. This method is speedy and suitable for bulk production; however, it does coat the surface with quite a lot of seeds. Another method is to press the top of the shaped loaf into a damp cloth (or to use a mister to moisten the surface) and then to sprinkle caraway seeds onto the moistened surface.