Real Recipes From Real Home Cooks ®
New York Deli Rye Bread; Adapted from The Bread Bible
INGREDIENTS
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Sponge
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3/4 cup (4 ounces, 117 grams) bread flour
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3/4 cup (3.3 ounces, 95 grams) rye flour
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1/2 teaspoon (1.6 grams) instant yeast
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1 1/2 tablespoons (0.6 ounces, 18.7 grams) sugar
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1/2 tablespoon (4.6 grams) malt powder (or barley malt syrup or honey (10.5 grams), or sugar (6.2 grams))
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1 1/2 cups (12.5 ounces, 354 grams) water, at room temperature
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Flour Mixture
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2 1/4 cups (12.5 ounces, 351 grams) bread flour
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1/2 plus 1/8 teaspoon (2 grams) instant yeast
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2 tablespoons (0.5 ounces, 14 grams) caraway seeds (you can grind these if you want to avoid the crunch)
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1/2 tablespoon (0.3 ounces, 10.5 grams) coarse salt
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Dough and Baking
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1/2 tablespoon (0.25 ounces, 6.7 grams) vegetable oil
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about 2 teaspoons (about 0.5 ounces, 16 grams) cornmeal for sprinkling
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