deli-style rye

★★★★★ 1 Review
TS53916 avatar
By Tina Swain
from Beaver Dam , WI

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.

★★★★★ 1 Review

Ingredients For deli-style rye

  • 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
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How To Make deli-style rye

  • 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.

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