Deli-style Rye Bread

By cmcrobb

Mix and store the dough, on baking day bake a 1 pound loaf. Recipe makes 4 loaves. Requires a baking stone and pizza peel.
Nutritional Facts: Calories 807 per loaf

Ingredients

• Cornstarch wash:
• 3 cups lukewarm water
• 1 1/2 tablespoons granulated yeast (2 packets)
• 1 1/2 tablespoons Kosher salt
• 1 1/2 tablespoons caraway seeds, plus more for top
• 1 cup rye flour
• 5 1/2 cups bread flour or unbleached all-purpose flour
• cornmeal for pizza peel
• 1/2 tsp cornstarch
• 1/2 cup water

Details

Servings 4

Preparation

Step 1

1. Mix the yeast, salt, and caraway seeds with the water in cuisinart bowl, using dough hook.
2. Mix in remaining dry ingredients, do not knead, just blend until mixed.
3. Cover and allow to rest at room temperature until the dough rises and collapses, about 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.
5. ON BAKING DAY, dust the surface of the dough with flour and cut off a 1 pound piece. Dust with more flour and shape into an oval-shaped ball. Allow to rise on a cornmeal-covered pizza peel for 40 minutes.
6. 20 minutes before baking time, preheat the oven to 450 degrees, with baking stone placed in middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
7. Mix cornstarch and water, boil until glassy, about 60 seconds in microwave. (will store in refrigerator for 2 weeks). Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle additional caraway seeds. Slash with deep parallel cuts across the loaf, using a serrated bread knife.
8. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray. Bake about 30 minutes.