Super Easy Tasty Deli Rye Bread Recipe

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.

Pour water into a large bowl.

Add yeast, salt, and caraway seeds to the water and mix to dissolve.

Add whole grain rye flour and mix.

Add white bread flour and mix with a dough scraper until a dough forms.

Check the temperature of the dough; it should be around 23 to 24° C.

Cover the bowl and place it in the fridge for 30 minutes.

Remove the dough from the fridge and perform the first fold by lifting the dough and folding the sides down into the middle.

Cover the dough and place it back in the fridge for a long cold fermentation of around 18 to 24 hours.

After fermentation, remove the dough and give it a dusting of flour.

Pre-shape the dough by flattening it out and folding the sides over.

Cover the pre-shaped dough and let it rest for 30 minutes.

For final shaping, flatten the dough out again and roll it up into a loaf shape.

Place the shaped loaf seam side down in a greased baking tin.

Cover the loaf and let it proof for 2.5 to 3 hours.

Preheat the oven to 190° C (375° F) with fan on.

Spritz the loaf with water and sprinkle more caraway seeds on top, pressing them in gently.

Cover the loaf with the lid of the baking tin and place it in the oven.

Bake for 40 minutes, then remove the lid and check if the loaf comes out easily.

If it doesn't, use a dough scraper to release it from the sides of the tin.

Return the loaf to the oven for an additional 10 minutes to finish browning the crust.

Remove the loaf from the oven and let it cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens