Classic Deli-Style Rye Bread
A robust, aromatic loaf with a perfect chewy crust and the signature tang of caraway seeds.
Ingredients
- •2 cups bread flour (260g)
- •2 cups dark rye flour (220g)
- •1 tablespoon instant yeast
- •1 tablespoon caraway seeds
- •1.5 teaspoons salt
- •1.5 cups warm water (350ml)
- •2 tablespoons molasses
- •2 tablespoons vegetable oil
- •1 egg (for egg wash)
Instructions
- 1
In a large mixing bowl, whisk together the bread flour, rye flour, instant yeast, caraway seeds, and salt.
- 2
Add the warm water, molasses, and oil to the dry ingredients, mixing until a shaggy dough forms.
- 3
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- 5
Punch the dough down, shape it into a smooth oval loaf, and place it on a parchment-lined baking sheet.
- 6
Cover the loaf and let it rise for another 45 minutes while preheating your oven to 375°F (190°C).
- 7
Whisk the egg with a splash of water and brush the top of the loaf, then make three diagonal slashes across the top with a sharp knife.
- 8
Bake for 35-40 minutes until the crust is dark golden brown and the loaf sounds hollow when tapped on the bottom.
- 9
Allow the bread to cool completely on a wire rack before slicing to ensure the interior texture sets properly.
💡 Chef tips
- For a deeper flavor, replace the water with flat dark beer or stout.
- Store the bread in a paper bag at room temperature for up to 3 days, or slice and freeze for up to a month.
- If you prefer a softer crust, place a small pan of boiling water on the bottom rack of the oven during the first 10 minutes of baking.
✅ How it should turn out
The finished loaf should have a dark, crackly crust, a dense but soft interior crumb, and a distinct, earthy aroma of toasted caraway.