Deli Corn Rye Bread Recipes

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DELI-STYLE RYE - NO KNEADING KNEADED!



Deli-Style Rye - No Kneading Kneaded! image

This is an amazingly easy and delicious rye bread for those of us who either don't have a bread machine or who downright fear bread making. (Both, in my case) But "Artisan Bread in Five Minutes a Day" changed all that for me. The 5 minutes refers to active effort. Mix the ingredients into a container all at once, then let it sit for 2 hours. Make immediately or store in the fridge, using it over the next couple of weeks. This recipe makes four 1-pound loaves and is great on the first day, but even better on subsequent days. Along with the caraway seeds, which give this bread its classic flavor, what sets this rye apart from other rustic loaves is that there is no flour on the top crust; instead it's glazed with a cornstarch wash, which serves the triple function of anchoring the caraway seeds, allowing the slashing knife to pass easily without sticking, and giving the loaf a beautiful shine. Easily doubled or halved. Don't let the wordiness of the steps discourage you; it's just really detailed. For ease and best results, use a pizza peel and a pizza or baking stone.

Provided by Sandi From CA

Categories     Yeast Breads

Time 35m

Yield 4 1-pound loaves, 16 serving(s)

Number Of Ingredients 8

3 cups lukewarm water
1 1/2 tablespoons granulated yeast (1 1/2 packets)
1 1/2 tablespoons salt
1 1/2 tablespoons caraway seeds, plus more for sprinkling on top
1 cup rye flour
5 1/2 cups unbleached all-purpose flour
cornmeal, for pizza peel
1/2 teaspoon cornstarch

Steps:

  • MIXING AND STORING THE DOUGH: Mix the yeast, salt and caraway seeds with the water in a 5-quart bowl or lidded (not airtight) food container.
  • Mix in the remaining dry ingredients without kneading, using a spoon, or, if you have access, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
  • Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.
  • The dough can be used immediately after the initial rise, though it is easier to handle with cold. Refrigerate in a lidded (again, not airtight) container and use over the next 14 days.
  • ON BAKING DAY, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more 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. This should take no longer than 30 seconds max. You want to handle the dough as little as possible during this step. elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
  • TWENTY MINUTES BEFORE BAKING TIME: preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
  • MAKING THE CORN WASH: Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk with the fork. Microwave or boil until mixture appears glassy, about 30 to 60 seconds on high. It will keep in the refrigerator for 2 weeks.
  • Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf using a serrated bread knife.
  • Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water (do not boil) into the broiler tray and quickly close the oven door. Bake for about 30 minutes or until deeply browned and firm. Smaller or larger loaves will require adjustments in backing time.
  • Allow to cool before slicing or eating, but when you do -- O'M'GAWD!

DELI CORN RYE BREAD



Deli Corn Rye Bread image

Make and share this Deli Corn Rye Bread recipe from Food.com.

Provided by DeSouter

Categories     Yeast Breads

Time 1h40m

Yield 1 loaf

Number Of Ingredients 15

1/2 cup cold water
1 1/2 cups bread flour
6 tablespoons yellow cornmeal
1 cup cold mashed potatoes
1 cup boiling water
1 tablespoon caraway seed
1 tablespoon shortening
cornmeal, as needed to sprinkle on baking sheet
2 teaspoons salt
1/4 cup water
1 tablespoon dry yeast, plus
1 teaspoon dry yeast
1/2 teaspoon cornstarch
2 1/2 cups rye flour
1 teaspoon caraway seed

Steps:

  • Lightly grease large bowl; set aside.
  • Combine cold water and cornmeal in 2 quart saucepan over medium high heat.
  • Add boiling water and cook for two minutes, stirring constantly.
  • Stir in shortening and salt.
  • Let mixture cool to lukewarm.
  • Combine yeast, rye, flour, potatoes and 1 tablespoon caraway seeds in mixing bowl and blend.
  • Add cornmeal mixture and blend thoroughly.
  • Turn out onto lightly floured surface and knead until stiff but still slightly sticky.
  • Place in greased bowl, turning to coat entire surface.
  • Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume.
  • Grease baking sheet and sprinkle lightly with cornmeal.
  • Punch dough down, shape into loaf or rounds and place on baking sheet.
  • Cover with plastic wrap and let rise in warm place until doubled in volume.
  • Preheat oven to 375°F.
  • Bake bread 40 minutes.
  • Combine water and cornstarch in small saucepan and bring to boil, boil 1 minute.
  • Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds.
  • Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped.
  • Cool on rack.

NEW YORK DELI-STYLE RYE BREAD



New York Deli-Style Rye Bread image

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. This kind of rye bread spread across the United States in the 20th century along with Jewish delicatessens, where it served as the perfect foil for rich fillings like pastrami and chopped liver -- not to mention tuna melts. The sour tang and chewy texture of the original breads have largely been lost over time, because rye bread today is made mostly from wheat flour and just a scant amount of rye. This recipe restores some of the original charm, but is still quick and easy for home baking.

Provided by Julia Moskin

Categories     breads

Time 4h30m

Yield 1 large loaf

Number Of Ingredients 8

2 cups/310 grams bread flour
1 cup/155 grams light rye flour
2 teaspoons/6 grams caraway seeds (optional)
2 teaspoons/10 grams kosher salt
1 1/2 teaspoon/5 grams active dry yeast
2 teaspoons honey
2 teaspoons flavorless vegetable oil, such as grapeseed or canola
1 teaspoon cornstarch

Steps:

  • In the bowl of a standing mixer, whisk together the flours, caraway seeds (if using), salt and yeast. Put 1 1/4 cups lukewarm water into a small bowl, then stir in the honey and oil.
  • Using a dough hook attachment at low speed, gradually pour in the liquid mixture. Mix just until a cohesive dough starts to form and no streaks of dry flour remain, about 2 minutes. Scrape down sides of the bowl halfway through. Cover bowl tightly with plastic wrap and let dough rest for 20 minutes.
  • Turn mixer to medium-low and knead until smooth and elastic, easily clearing the sides of the bowl, about 8 minutes. The dough should be moist but not sticky; if needed, add more flour 1 tablespoon at a time.
  • Lightly oil a medium-size mixing bowl. Transfer the dough to a lightly floured surface and knead 30 seconds, shaping dough into a smooth round ball. Place seam side down in the oiled bowl. Cover with plastic wrap and let rise until doubled in size, 1 1/2 to 2 hours.
  • Stack 2 rimmed baking sheets and line the top sheet with aluminum foil. Punch the dough down to deflate. Turn out onto a lightly floured surface. Press and stretch into a rough 6-inch square.
  • Lift and fold top 2 corners of dough into the center of the square and press gently to seal. Lift and fold down the upper third of the dough toward the center and press gently to seal. Lift and fold down the top half of the dough to form a loaf, and pinch the seam closed. Turn the loaf seam side down, gently slide hands underneath, and transfer to the prepared pan. You should have an oval loaf about 8 inches by 4 inches; use hands to shape as needed. Cover with oiled plastic wrap and let rise until loaf increases in size by about half, 30 minutes to 1 hour.
  • Meanwhile, place a rack in the lower third of oven and heat to 450 degrees. When the dough has risen, make 3 deep slashes across the top, using a sharp paring knife or razor blade. Place in oven, reduce heat to 375 degrees and bake until deep golden brown, 35 to 40 minutes, rotating pan once during baking.
  • Meanwhile, dissolve cornstarch in 1 cup cold water. Simmer in saucepan or microwave until clear and syrupy. Transfer hot, baked bread immediately to a wire rack and brush top and sides with cornstarch mixture until glazed and shiny. Let cool completely before slicing.

CORNED BEEF RYE BREAD



Corned Beef Rye Bread image

Caraway seeds spark the flavor of this rustic loaf that's flecked with chopped corned beef and Swiss cheese. "Slices are great alongside sour or salad," writes Elvera Dallman from her home in Franklin, Nebraska.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf.

Number Of Ingredients 11

1 cup water (70° to 80°)
1/4 cup molasses
2 tablespoons butter, softened
1 tablespoon sugar
1 teaspoon salt
1/2 to 1 teaspoon caraway seeds
2-1/4 cups bread flour
1-1/4 cups rye flour
2 teaspoons active dry yeast
1/2 cup shredded Swiss cheese
1 package (2-1/2 ounces) deli corned beef, chopped

Steps:

  • In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., Just before the final kneading (your machine may audibly signal this), add the Swiss cheese and corned beef. Refrigerate leftovers.

Nutrition Facts : Calories 132 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 224mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein.

REAL NY JEWISH RYE BREAD



Real NY Jewish Rye Bread image

For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.

Provided by Dad's world famous

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Rye Bread

Time 3h25m

Yield 14

Number Of Ingredients 10

2 cups unbleached bread flour (such as King Arthur®)
1 cup dark rye flour
3 tablespoons dry potato flakes
2 tablespoons caraway seeds
1 ½ tablespoons demerara sugar
2 ½ teaspoons instant yeast
1 ½ teaspoons sea salt
1 cup warm water
¼ cup canola oil
¼ cup sour pickle juice

Steps:

  • Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.
  • Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.
  • Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.
  • Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.
  • Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).
  • Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.

Nutrition Facts : Calories 148.3 calories, Carbohydrate 23.1 g, Fat 4.7 g, Fiber 3.1 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 191.3 mg, Sugar 1.4 g

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Top Asked Questions

How do you make Jewish corn rye bread?
Jewish Corn Rye Bread. 1. Pour 2 cups of room temperature water in a stainless or glass bowl and mix in a tablespoon of yeast and then 2 cups of rye flour Add a medium size onion peeled an halved. Cover with a towel and let stand for 24 hours at room temperature. 2. The next day add 1 cup of room temperature water and 1-1/2 cups of rye flour.
How to cook rye bread in the oven?
Preheat oven to 350°F (175°C). In small bowl whisk together mayonnaise, ketchup, smoked paprika, salt and pepper, set aside. Or use 1 cup store-bought Thousand Island or Russian dressing. Spray a 9×13 inch casserole dish with nonstick cooking spray. Place the rye bread cubes in the bottom of the dish.
Is this NY deli rye bread good?
This is REALLY good bread. I’ve been looking for some time, for a good, NY Deli Rye and this is it. I used barley malt syrup and let it rise in the refrigerator overnight giving it a nice long cold rise to develop the flavor. Taking it out of the refrigerator the following day to let it rise the second and third time.
Is there a rye bread recipe in Connecticut?
This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.

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