Rye bread is a New York institution. Our recipe for rye bread is the definition of old-world flavor. It has been a metropolitan favorite through the generations because of its chewy and sour interior generously decorated with caraway seeds, and a chewy crust. Rye bread is the ultimate pairing for cured meats and cheeses and just the right loaf for a truly New York deli sandwich.
Ingredients
- 2.44 lbs (1.11 kg) bread flour
- 1 lb (453.6 g) rye biga
- 1 lbs (639.6 g) water
- 9 lb (40.82 g) salt
- 2 lb (9.07 g) instant yeast
- 1 lb (45.36 g) caraway seeds (optional)
How to Make It
- Set up stand mixer with a dough hook.
- Place flour, rye biga, water, salt, yeast, and caraway seeds in mixing bowl.
- Mix on medium-low for 4 minutes.
- Mix on medium-high for 7 minutes.
- Dough temperature should be between 76°F and 78°F/24°C and 26°C.
- Dough should appear shiny and pull away from the mixing bowl.
- Do the dough test.
- Take dough out of mixing bowl and transfer to lightly oiled airtight container.
- Let dough rest on countertop for approximately 2 hours. Dough should double in size.
- Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal).
- Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.
- Shape each into a free-form oval.
- After shaping, cover the dough with plastic wrap and let it rest 6 hours in the refrigerator.
- Then let it sit out on the counter for 90 minutes.
- Make 4-5 scores in the dough across the shorter width of the loaf. Scores should be 1 in/2.5 cm apart and approximately 1 in/2.5 cm from either end of the dough.
- Preheat oven to 475°F/245°C.
- Bake for 40 minutes until crust is golden.