Rye Bread Sydney

Rye bread is a popular choice at diners in the New York area, where the question of “Wheat, white, or rye?” is often asked when ordering eggs and home fries. For many, the answer is always “rye” because of the chewy and aromatic New York deli rye, also known as Jewish rye, that is served. This type of rye bread has a distinctive caraway flavor and is made with a combination of rye and wheat flour.

The Delight of NY Deli Rye Bread

The process of making NY deli rye bread at home may seem daunting, but it is actually easier than you might think. By combining aspects of two NY deli rye recipes and converting the leavening from yeast to sourdough, you can create a delicious loaf of rye bread with a texture that is less gummy and more flavorful. Plus, NY deli rye bread stales slowly, making it perfect for enjoying throughout the week.

Recipe for Sourdough NY Deli Rye Bread

Here is a recipe for making your own Sourdough NY Deli Rye Bread:

Ingredients

• 360 grams bread flour (2 3/4 cups)
• 170 grams rye whole grain flour (1 1/4 cups)
• 395 grams water (1 2/3 cups)
• 100 grams ripe sourdough starter of any flour (1/3 cup)
• 21 grams barley malt syrup or honey (1 Tbsp)
• 11 grams salt (2 tsp)
• 2 tsp caraway seeds (2 grams)

Instructions

Mixing and Bulk Fermentation

1. Thoroughly mix the dough ingredients in a bowl and let it rest for 15 minutes.
2. Transfer the dough to a floured workspace and knead for 5 minutes or do several rounds of stretching and folding in the bowl.
3. Let the dough rise until it has expanded by 75%.

Shaping and Final Proof

1. Scrape the dough onto a floured work surface and shape it to suit the form of your proofing basket and baking vessel.
2. Place the dough seam-side up in a floured proofing basket and let it rise at room temperature for 20-40 minutes.
3. Refrigerate the dough overnight (8-16 hours).

Baking

1. Preheat your baking vessel and oven to 500F.
2. Flip the dough out of the proofing basket onto a sheet of parchment paper.
3. Brush the dough with whisked egg white and sprinkle with caraway seeds.
4. Score lines or any other pattern on the dough.
5. Place the dough in the preheated baking vessel, cover, and return it to the oven.
6. Immediately lower the oven heat to 450F.
7. Bake according to the instructions for your baking vessel.
8. The bread should have an internal temperature over 205F and sound hollow when tapped on the bottom.
9. Let the bread cool for at least a couple of hours before slicing.

Substitutions and Variations

If you prefer to use instant or active yeast instead of sourdough, you can easily make that substitution. Simply follow the instructions for yeast conversion and adjust the recipe accordingly. Additionally, if you want a more acidic dough, you can replace 10 grams of water with lemon juice or vinegar.

You can also experiment with the ratio of rye flour to bread flour. The recipe as written uses 1/3 rye flour, but you can increase the amount of rye flour for a grassier flavor and a less chewy crumb. Keep in mind that the dough will become stickier with more rye flour, so you may need to adjust the gluten development technique.

Rye Bread Sydney: A Delicious Deli Classic

Sourdough NY Deli Rye Bread, with its chewy texture and aromatic flavor, is a wonderful addition to sandwiches like the Reuben and pastrami on rye. It is also delicious toasted and topped with butter or marmalade. By following this recipe, you can recreate the classic NY deli rye bread in your own kitchen. Enjoy the taste of New York right in Sydney! Visit www.harigon.com.au for more delicious recipes.