New York Deli Rye Bread; Adapted from The Bread Bible
INGREDIENTS
•
Sponge
•
3/4 cup (4 ounces, 117 grams) bread flour
•
3/4 cup (3.3 ounces, 95 grams) rye flour
•
1/2 teaspoon (1.6 grams) instant yeast
•
1 1/2 tablespoons (0.6 ounces, 18.7 grams) sugar
•
1/2 tablespoon (4.6 grams) malt powder (or barley malt syrup or honey (10.5 grams), or sugar (6.2 grams))
•
1 1/2 cups (12.5 ounces, 354 grams) water, at room temperature
•
Flour Mixture
•
2 1/4 cups (12.5 ounces, 351 grams) bread flour
•
1/2 plus 1/8 teaspoon (2 grams) instant yeast
•
2 tablespoons (0.5 ounces, 14 grams) caraway seeds (you can grind these if you want to avoid the crunch)
•
1/2 tablespoon (0.3 ounces, 10.5 grams) coarse salt
•
Dough and Baking
•
1/2 tablespoon (0.25 ounces, 6.7 grams) vegetable oil
•
about 2 teaspoons (about 0.5 ounces, 16 grams) cornmeal for sprinkling
ADVERTISEMENT