New York Style Deli Rye Bread
January 21, 2019
"Made this the other day. I've never been to New York or tried their deli rye, but this was fabulous! Dense, chewy, crispy crust and great toasted. The directions seem long, but you'll find it was well worth the time."
- Serving Size: 1 (65.2 g)
- Calories 159.4
- Total Fat - 5.4 g
- Saturated Fat - 0.8 g
- Cholesterol - 0 mg
- Sodium - 384.9 mg
- Total Carbohydrate - 25.4 g
- Dietary Fiber - 3.8 g
- Sugars - 1.7 g
- Protein - 4.6 g
- Calcium - 20 mg
- Iron - 1.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.5 mg
Place all dry ingredients into a large bowl.
Be sure, by testing with a thermometer, that the water and the pickle juice is no hotter than 120°F. Otherwise it will kill the yeast.
Pour wet ingredients (water, oil and pickle juice) into the flour mixture. Stir in with your hand until the flour mixture is all incorporated into the wet.
Sprinkle about 1/4 cup flour on a clean, dry surface. Pour out dough onto floured surface. Sprinkle more flour on top of dough. Pat down, then begin to knead* the dough for about 10 minutes, adding flour as it becomes to sticky to work.
Prepare a smaller bowl (one that will accomodate the dough ball when it has doubled in size) by spraying it with a little cooking spray. Place dough ball in and turn it over so it is coated with the oil. Cover with plastic wrap and place in a warm place (you could turn your oven on the lowest temperature and place the bowl on top of the stove toward the back where it's warm). Allow it to rise until it's doubled in volume.
Prepare a loaf pan by spraying it with cooking spray, or lightly greasing it with oil. Remove plastic wrap and punch down with your knuckles. Roll dough into a loaf shape and place in loaf pan. Cover with a clean kitchen towel. Place in a warm place to rise.
When dough has risen to where it is higher than the top of the pan, turn your oven up to 375°F. When it reaches temperature, place bread in oven and bake for 30-35 minutes or until top crust is lightly browned.
Remove from oven and turn out onto a cooling rack. I'm sure you'll want to cut it right away and have a piece slathered with butter. But wait at least 15 minutes; and be sure to use a serrated bread knife so it doesn't just tear.
*If you're a newbie to bread making and not sure what kneading is, just google it or do a search on You Tube. You can find just about anything on You Tube.
Tips & Variations
No special items needed.