deli-style rye
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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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Ingredients For deli-style rye
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1 1/2 cwarm water
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1 pkginstant yeast
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3/4 Tbspkosher salt
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3/4 Tbspcaraway seeds
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1/2 crye flour
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2 3/4 cunbleached white flour
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cornmeal
How To Make deli-style rye
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1Mix the yeast, caraway seeds, with water. let rest 5 minutes.
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2Mix in remaining dry ingredients. No need to knead. Cover and allow to rest for about 2 hours
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3Divide in half and shape into ovals. Place on Pizza peel covered with cornmeal. Allow to rest 40 minutes.
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4Mean 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.
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5Slide 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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