Hey everyone, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Deli style rye bread. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Deli style rye bread Recipe. Deli Style Rye is a wonderful recipe not only because the result is tasty, but the process of making it is simple. It's an artisan loaf, meaning there's I love rye breads because of their unique, savory taste, especially those with caraway seeds.
You can cook Deli style rye bread using 13 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Deli style rye bread
It’s 310 g (2 cups) of strong bread flour.
Make ready 155 g (1 cup) of light rye flour.
Prepare 2 tsp of caraway seeds.
It’s 2 tsp of fine sea salt.
It’s 10 g of fresh or 1 tsp instant yeast.
Prepare 300 ml (1 1/4 cup) of warm water.
Take 2 tbsp. of runny honey.
Take 2 tbsp. of groundnut or sunflower oil.
You need of For the glaze:.
Prepare 1 tsp of cornflour.
It’s 1 cup of water.
Take of coarse salt.
Prepare of extra pinch of caraway seeds.
I plan to use it for sandwiches but, for a good smoke meat sandwich you need a good rye bread.I am looking for a simple recipe that will replicate the kind of bread they have in deli restaurants.Toast the slices of Jewish Rye bread, then spread the Kraft REAL MAYO on one or both slices.Add your meat(s), cheese, lettuce, tomato. **When I am out of rye bread, I use HomePride wheat bread.
Deli style rye bread instructions
Place the flours, caraway seeds, salt and yeast in a large bowl or in the bowl of a standing mixer..
Stir the oil and honey into the water and pour into the flour mix..
Mix it into rough dough using the mixer’s dough hook attachment or a large wooden spoon. Leave the dough to rest for 20 minutes..
Now knead the dough with the mixer dough hook at medium speed or by hand on a floured surface until it’s smooth and elastic, clears the sides of the bowl or stops sticking to your hands..
Leave it to prove in a warm place for 1-1 ½ hour until doubled in size..
Preheat the oven to 230C/450F/gas 8. Line a 30 x 20cm (or larger) baking tray with parchment and sprinkle it lightly with flour..
Turn the dough out onto a floured surface. Pat it gently into a 20cm or so square. Fold the top half to the centre, then fold its corners on top, like ears. Turn the dough round 180 degrees and do the same with the other side. Now fold in half stretching the outer surface and seal the seam..
Place the loaf, seam side down, in the prepared tray. Cover with oiled cling film and prove for 30-40 minutes..
When it’s appreciably risen, slash 3 times across the top and transfer into the oven. Immediately turn the heat down to 190C/375F/gas 5. Bake for 35 to 40 minutes..
In the meantime make the glaze: in a small pan dissolve the cornflour in the water. Bring it to the boil and simmer until it thickens and becomes clear..
Remove the bread from the oven onto a wire rack (with the parchment, so that you don’t make a mess) and brush, hot, with the glaze all over the top and sides..
Sprinkle with salt crystals and extra caraway. Let it cool completely before slicing..
Rye contains far less gluten than wheat.This bread recipe was submitted by Roni Bloom Jordan, who writes, "I first developed this about two years ago, to replicate the wonderful caraway rye my mother always brought home from the Jewish bakery in our Boston neighborhood." I can't stop making this bread, tastes just like deli rye.I am in the process of making my own Montreal smoke meat (Corned beef).
French rye bread with caraway seeds.Sambhar/ Vegetable spicy stew with lentil and tamarind.Samosa: Deep Fried Pastries with Vegetable fillings.NYT Cooking: American "deli rye" is descended from traditional breads in Middle and Eastern Europe, where rye and wheat grow together and "bread spice" (a combination of caraway, coriander, anise and fennel seeds) is common.Famous Winnipeg style rye bread which uses cracked rye and white flour instead of rye flour.
