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 medium rye flour (220g)
- •1 tablespoon instant yeast
- •1 tablespoon caraway seeds
- •1.5 teaspoons salt
- •1.5 cups warm water (350ml)
- •2 tablespoons molasses
- •1 tablespoon 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 vegetable oil to the dry ingredients and mix until a shaggy dough forms.
- 3
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 60-90 minutes, 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 proof for another 45 minutes while preheating your oven to 375°F (190°C).
- 7
Whisk the egg with a splash of water and brush over the top of the loaf, then use a sharp knife to score three diagonal slashes across the top.
- 8
Bake for 35-40 minutes until the crust is deep 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 sets properly.
💡 Chef tips
- For a deeper flavor, replace the water with flat dark beer.
- To achieve a crackly crust, place a shallow pan of boiling water on the bottom rack of the oven during the first 10 minutes of baking.
- Store the bread in a paper bag at room temperature for up to 3 days, or slice and freeze for up to one month.
✅ How it should turn out
The finished loaf should have a dark, glossy crust with a dense, moist crumb that smells deeply earthy and savory with a distinct caraway aroma.