Deli-Style Rye Bread

Steps

• 1

  In the bowl of a stand mixer fixed with the dough hook, combine yeast, salt, caraway seeds and 3/4 cup of water.
• 2

  Add the flours 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°F. Place a broiler tray on any other shelf that won't interfere with the baking stone/sheet.
• 7

  For the cornstarch wash: Mix cornstarch with a small amount of the water to form a paste. Add the remaining water and blend until smooth. 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.