Deli-Style Rye

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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

The Cook

Tina Swain Recipe
Lightly Salted
Beaver Dam , WI (pop. 16,214)
Member Since Feb 2011
Tina's notes for this recipe:
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.
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Mix the yeast, caraway seeds, with water. let rest 5 minutes.
Mix in remaining dry ingredients. No need to knead. Cover and allow to rest for about 2 hours
Divide in half and shape into ovals. Place on Pizza peel covered with cornmeal. Allow to rest 40 minutes.
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.
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.

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1 comment

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user Linda Rupp herby - Apr 29, 2012
Sounds great ! Cant wait to try it.

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