How to Make Deli Rye Bread | America's Test Kitchen (S24 E2)

rye flour

🥗Healthier: whole grain rye flour

💰Cheaper: all-purpose flour

Whole grain rye flour adds fiber and nutrients, while all-purpose flour is more accessible.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile, while anise seeds are often less expensive.

Combine rye flour, bread flour, and salt in a large mixing bowl.

Dissolve yeast and sugar in warm water and let sit until foamy, about 5-10 minutes.

Add the yeast mixture to the flour mixture and stir until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place until doubled, about 1-2 hours.

Punch down the risen dough and knead in caraway seeds.

Shape the dough into a loaf and place it in a greased loaf pan.

Cover and let rise again until doubled, about 30-60 minutes.

Preheat the oven to 375°F (190°C).

Bake the bread for 30-35 minutes until golden brown and hollow-sounding when tapped.

Cool on a wire rack before slicing.

Cooking Techniques

Equipment Needed

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Dietary

Allergens