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Deli-Style Rye Bread

girlversusdough Recipe by

Deli-Style Rye Bread

A delicious, healthful, flavorful rye bread recipe. From Artisan Bread in Five Minutes a Day.

  • Prep Time 11 hr 0 min
  • Total Time 11 hr 30 min
  • Servings 1
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cup lukewarm water
2 1/4
teaspoons yeast
teaspoon salt
teaspoon caraway seeds, plus more for sprinkling on top
cup rye flour
1 1/3
cups unbleached all-purpose flour
cornmeal the baking stone
(Blend 1/2
cornstarch wash teaspoon cornstarch with a small amount of water to form a paste; add 1/2 cup water and whisk with a fork; microwave mixture until it appears glassy, about 30 to 60 seconds on high)


  • 1 In the bowl of a stand mixer fixed with the dough hook, combine yeast, salt, caraway seeds and water.
  • 2 Add remaining ingredients and combine until just mixed. Do not knead.
  • 3 Place dough in a lightly greased bowl, cover and let rise until doubled, about 2 hours.
  • 4 Place risen dough in the refrigerator, loosely covered with plastic wrap, overnight or at least 2 hours.
  • 5 Remove the dough from the refrigerator and from the bowl, sprinkle with flour, and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered baking stone or parchment paper-lined baking sheet for 40 minutes.
  • 6 In the meantime, preheat oven to 450 degrees F. Place a broiler tray on any other shelf that won't interfere with the baking stone/sheet.
  • 7 Using a pastry brush, brush the top of the loaf with cornstarch wash and sprinkle with caraway seeds. Using a serrated bread knife, slash deep parallel cuts across the loaf.
  • 8 Place the bread on the baking stone/sheet into the oven, along with 1 cup hot tap water into the broiler tray. Immediately close the oven door and bake 30 minutes or until crust is a medium brown.
  • 9 Remove from oven and allow to cool completely before slicing or serving.
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