deli-style rye
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.
prep time
cook time
method
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yield
Ingredients
- 1 1/2 cups warm water
- 1 package instant yeast
- 3/4 tablespoon kosher salt
- 3/4 tablespoon caraway seeds
- 1/2 cup rye flour
- 2 3/4 cups unbleached white flour
- - cornmeal
How To Make deli-style rye
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Step 1Mix the yeast, caraway seeds, with water. let rest 5 minutes.
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Step 2Mix in remaining dry ingredients. No need to knead. Cover and allow to rest for about 2 hours
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Step 3Divide in half and shape into ovals. Place on Pizza peel covered with cornmeal. Allow to rest 40 minutes.
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Step 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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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Savory Breads
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