Deli Corn Rye
Submitted by budrose
A deli-style corn rye bread with rye flour, cornmeal, mashed potatoes, and caraway seeds. Finished with a glossy cornstarch glaze for that authentic bakery look. Worth the rise time.
YIELD
4 servingsPREP
30 minCOOK
45 minREADY
3 hrsIf you’ve ever wondered what makes deli rye bread so ridiculously good, the answer is in the dough.
This loaf combines rye flour and cornmeal for a hearty, slightly gritty crumb, then throws in cold mashed potatoes for a moisture and softness that keeps for days. Caraway seeds run throughout, giving it that unmistakable New York deli aroma.
The finishing touch is a cornstarch glaze brushed on near the end of baking, which gives the crust a shiny, professional sheen and a satisfying snap when you tear into it.
It takes some patience with the rises, but the result is a bread that’ll make your Reuben sandwiches taste like they came straight from Katz’s.
Chef Tips
- Cook the cornmeal mixture thoroughly before adding it to the dough. Undercooked cornmeal will give the bread a gritty texture
- The dough should be stiff but slightly sticky after kneading. Resist the urge to add too much extra flour
- Cold mashed potatoes work best here. They blend into the dough more evenly than warm ones
- Tap the bottom of the loaf after baking. A hollow sound means it’s done all the way through
Ingredients
Directions
Lightly grease large bowl; set aside.
Combine cold water and cornmeal in 2 quart saucepan over medium high heat.
Add boiling water and cook 2 minutes, stirring constantly.
Stir in Crisco and salt.
Let mixture cool to lukewarm.
Combine yeast, rye, flour, potatoes and 1 tablespoon Caraway seeds in mixing bowl and blend.
Add cornmeal mixture and blend thoroughly.
Turn out onto lightly floured surface and knead until stiff but still slightly sticky.
Place in greased bowl, turning to coat entire surface.
Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume.
Grease baking sheet and sprinkle lightly with cornmeal.
Punch dough down, shape into loaf or rounds and place on baking sheet.
Cover with plastic wrap and let rise in warm place until doubled in volume.
Preheat oven to 375℉ (190℃).
Bake bread 40 minutes.
Combine water and cornstarch in small saucepan and bring to boil; boil 1 minute.
Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped. Cool on rack.
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