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NY Deli Rye Bead – 5 Minutes A Day

December 19, 2012 By Jennifer @ PB and P Design 23 Comments

Hi Everyone,

My Friend Marty at work loves rye flour and I mean loves it.  He swears he lost 5lbs eating it.  I don’t know how true that is, but hey if it works for him, that is awesome!  I’ll eat rye if I were to lose weight from it, but I don’t see that happening.  lol  Matter in fact he loves rye flour so much that he bought me some and told me to use it in everything I make.  So I decided as a Christmas present I would make him some homemade rye bread.

NY Deli Rye Bead – 5 Minutes A Day

This bread by far exceeded my expectations!  It has the perfect Artisan Crust and a soft center.  I have made rye bread before, which I love, but the crust on this one is out of this world!!  The best part of this recipe besides the bread it’s self, is no kneading!!!  I got this recipe from Artisan Bread in Five Minutes a Day.

NY Deli Rye Bead – 5 Minutes A Day


The recipe makes for 4 loaves of bread, at first I thought no way!!  I pulled off pieces a little bigger then I should have, so my first two loaves turned out pretty large and the second two ended up a little smaller.  I was stunned by how much the bread rose.  I made 3 oval shape loaves as you see in the photo above and then I made one round loaf, which is the one I’m giving my friend.

NY Deli Rye Bead – 5 Minutes A Day

The basic instructions for this bread is mix the yeast, water, caraway seeds and salt.  Then add 1 cup of rye flour and 5 1/2 cups of all-purpose flour.  Give it a mix and let it sit out for two hours.  That’s easy!  The next step is to proceed in baking the bread or placing it in the refrigerator for up to two weeks.  I thought that was pretty nice.  When you want bread for dinner, just pull off a chunk and prepare the next steps.

NY Deli Rye Bead – 5 Minutes A Day

I let it sit in the refrigerator for about 6 hours before I used it.  Then you divide the dough into 4 equal parts.  Flour a surface and shape the dough into a round loaf shape or an oval shape.  Place the dough on corn meal and cover it and let it rise for 40 minutes.  Mean while get ready to prepare for baking.  Preheat oven to 450F, place a pizza/baking stone on the middle shelf and an oven safe dutch oven on the bottom shelf.

NY Deli Rye Bead – 5 Minutes A Day

For easy movement of the dough  I took a baking sheet; placed it upside down and put a piece of parchment paper on it.  Sprinkled with cornmeal and let the dough rest and rise on it.  Then I brushed the dough with a cornstarch and water mixture.  Sprinkle with caraway seeds.  Slide the parchment paper with the dough on it, right onto my baking stone.  I quickly threw in 1 cup of water into the dutch oven and closed the oven door.  The water makes steam, so the bread stays moist.  Bake the bread for 30 minutes and you have a gorgeous loaf of bread!!!

NY Deli Rye Bead – 5 Minutes A Day

NY Deli Rye Bead – 5 Minutes A Day
 
Save Print
Prep time
10 mins
Cook time
30 mins
Total time
3 hours 10 mins
 
A no kneed, traditional deli rye bread with a crusty top and soft center.
Serves: Four 1 lbs. loaves (48 slices)
Ingredients
  • 3 cups lukewarm water
  • 1½ tbsp yeast
  • 1½ tbsp salt
  • 1½ tbsp caraway seeds, plus more for sprinkling
  • 1 cup rye flour
  • 5½ cups all purpose flour
  • cornmeal for dust
  • ½ tsp. cornstarch
  • ½ cup water
Instructions
  1. In a large bowl add yeast, salt, caraway seeds and water; mix. Add the rye and all purpose flour; mix well. Cover the dough with a tea towel and let it rest for two hours.
  2. Next you can refrigerate the bread for up to two weeks and then follow the next steps.
  3. Prepare a baking sheet or pizza peel with a sprinkle of cornmeal, set aside. (I lined the underside of a baking sheet with parchment paper and then sprinkled cornmeal on it)
  4. Lightly flour working surface and take off ¼ of the dough. If the dough is sticky add a little more flour. Shape dough into an oval shape or round loaf. Place on top of cornmeal sprinkle and cover with plastic wrap; let it rest for 40 minutes. This where it will rise.
  5. Meanwhile; add pizza stone(if using) or the backside of a baking sheet onto middle shelf of the oven. Place a dutch oven onto bottom shelf. Preheat oven to 450 degrees.
  6. To make cornstarch mixture add ½ tsp. of cornstarch and ½ tsp water to make a paste. Add ½ cup of water to cornstarch mixture and microwave for 60 seconds. With a pastry brush, add cornstarch mixture to the top of your loaves. Sprinkle with caraway seeds. With a sharp knife add 3 or 4 slashes to the top of your loaves.
  7. Slide the loaves onto baking stone and add 1 cup water to the dutch oven and quickly close the oven door. You want to create steam.
  8. Bake the bread for 30 minutes or until golden brown. Allow bread to cool, if you can before slicing.
  9. Artisan Bread in 5 Minutes A Day
Notes
Calories per slice: 62.5; Fat: .03, Cholesterol: 0, Sodium: 218; Potassium: 20.9, Carbs: 12.9, Fiber: .08, Sugar: .01, Protein: 1.9
Nutrition Information
Serving size: 1 slice
Wordpress Recipe Plugin by EasyRecipe
3.5.3251

NY Deli Rye Bead – 5 Minutes A Day

I love that this bread is so easy and it is unbelievably good!  Now I can see why 5 minute a day bread is the new way to go!!  I asked for the cookbook for Christmas, I hope I get it!  I can’t wait to try other 5 minute a day breads.  I also need a bigger refrigerator so I can make this dough and store it for dinners throughout the week!  he he BREAD!!

That is it for this carbolious day!!  Let me just tell you, my Husband and I finished one huge loaf with dinner.  It was perfect with my leftover Hamburger Soup!!

Have a great day!

Toodles,

Jen

NY Deli Rye Bead – 5 Minutes A Day

 

Filed Under: Bread Tagged With: 5 minutes a day, Artisan Bread, bread, Rye, Rye Bread

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Reader Interactions

Comments

  1. The Café Sucré Farine says

    December 19, 2012 at 3:51 AM

    Your bread looks amazing! I love the 5 minute breads, who would have thought it could be so easy! I do think that this would be quite dangerous to have around. I couldn’t stop at one piece for sure!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      December 22, 2012 at 9:11 PM

      Nope, we didn’t stop at one piece. You convinced me on the 5 minute a day breads!! Thank you!

      Reply
  2. marlameridith says

    December 19, 2012 at 6:01 AM

    Hi Jennifer! This rye bread looks perfect…..reminds me of my NY upbringing…..

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      December 22, 2012 at 9:10 PM

      I didn’t know your from NY. I’m from Buffalo, even though that is far from NY City, I am still proud to say I’m from NY! 🙂

      Reply
  3. Joanne says

    December 19, 2012 at 6:39 AM

    Rye flour for weight loss…I’m all for trying it! Your loaves are absolutely gorgeous!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      December 22, 2012 at 9:09 PM

      Thanks Joanne!! 🙂

      Reply
  4. Little Kitchie says

    December 19, 2012 at 7:42 AM

    This bread is gorgeous!!! I have never used rye flour before, but you’ve convinced me to try it out… or should I say your friend Marty has convinced me! 🙂

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      December 22, 2012 at 9:08 PM

      lol, Marty is a character!! I wonder does he have a secret we don’t know about? If you do try the bread, let me know what you think of it!

      Reply
  5. fcbama says

    December 19, 2012 at 8:13 AM

    Hi Jen! Thanks for sharing the recipe! I love Rye bread and this recipe makes it easy! Blessings from Bama!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      December 22, 2012 at 9:07 PM

      Hi! Blessings to you too!! Happy Holidays!

      Reply
  6. Kristi @ My San Francisco Kitchen says

    December 19, 2012 at 12:20 PM

    That is so sweet of you! It looks like it came out so great!! I will definitely have to make this sometime 🙂

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      December 22, 2012 at 9:07 PM

      If you try it let me know how you like it!! 🙂

      Reply
  7. Kelly Senyei (Just a Taste) says

    December 19, 2012 at 12:37 PM

    This looks so fantastically soft in the center! Can’t wait to try it!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      December 22, 2012 at 9:06 PM

      Let me know if you do! I think you’ll be pleasantly surprised how good it is!!

      Reply
  8. Dinnersdishesdessert (@Dinnersdishes) says

    December 19, 2012 at 8:29 PM

    Love this book! I borrowed it from a friend, and loved everything I made from it. Great bread!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      December 22, 2012 at 9:06 PM

      I love the book too!! I am such a bread person, I swear I could make this everyday!

      Reply
  9. Tamara's Blend says

    December 20, 2012 at 12:51 AM

    That is such a sweet present, how thoughtful of you! I love rye bread too. 🙂

    Click here to enter my Shabby Apple 50$ gift card giveaway!

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      December 22, 2012 at 9:05 PM

      Thanks Tamara, heading over to you!

      Reply
  10. Christina Haubeil says

    March 16, 2015 at 11:34 AM

    Does it matter which yeast you use? Fast active or regular?

    Reply
    • Jennifer @ Peanut Butter and Peppers says

      March 16, 2015 at 4:29 PM

      I used regular yeast. I am unsure if it will change anything in the recipe.

      Reply

Feel free to leave a comment :) Cancel reply

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