Deli-Style Rye

Tina Swain Recipe

By Tina Swain TS53916

Hubs made these this weekend and I am so proud! It is out of the Artisan Bread in Five Minutes a Day cookbook. It was almost too easy! No long kneading periods. WEnt together in a flash. Made two smallish loaves...great for the two of us.


Recipe Rating:
 1 Rating

Ingredients

1 1/2 c
warm water
1 pkg
instant yeast
3/4 Tbsp
kosher salt
3/4 Tbsp
caraway seeds
1/2 c
rye flour
2 3/4 c
unbleached white flour
cornmeal

Directions

1
Mix the yeast, caraway seeds, with water. let rest 5 minutes.
2
Mix in remaining dry ingredients. No need to knead. Cover and allow to rest for about 2 hours
3
Divide in half and shape into ovals. Place on Pizza peel covered with cornmeal. Allow to rest 40 minutes.
4
Mean while put a broiler pan in the bottom of the oven and Hplace a pizza stone on a middle shelf. Heat oven to 450. Brush tops of bread with a cornmeal wash made of 1/2 tsp cprnstarch and 1/2 cup water nuked for 30 seconds or until glossy. Sprinkle with more saraway seeds and make a few slashes with a sharp knife.
5
Slide onto a heated pizza stone, Pour 1 cup of hot water in a broiler pan in the bottom of the oven. Quickly close the door and bake 30 minutes or until browned. Cool and eat.