Sandwich Rye Bread
Sandwich Rye Bread
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| KAF guaranteed, dairy free | |
| Hands-on time: | |
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| Yield: | 1 loaf, 16 servings |
Ingredients
- 1 1/2 packets "highly active" active dry yeast; or 1 tablespoon active dry yeast; or 2 1/2 teaspoons instant yeast
- 2/3 cup to 7/8 cup lukewarm water*
- 1/4 cup vegetable oil
- 3/4 cup dill pickle juice
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 1/4 teaspoons caraway seeds
- 1 1/4 teaspoons dill seeds
- 1 tablespoon yellow mustard seeds OR 1 tablespoon prepared Dijon mustard
- 3/4 cup instant mashed potato flakes
- 2 1/2 cups King Arthur Unbleached Bread Flour
- 1 1/3 cups pumpernickel
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Directions
1) Dissolve the yeast in 2 tablespoons of the lukewarm water with a pinch of sugar. Allow it to rest for 15 minutes, till it becomes puffy. If you're using instant yeast, you can skip this step.
2) Combine the dissolved yeast (or instant yeast) with the remaining ingredients, and mix till clumps form; the dough may seem dry at this point. Let it rest for 20 minutes, for the flour to start to absorb the liquid.
3) Knead the dough—by mixer or bread machine set on the dough cycle—to make a stiff, but fairly smooth dough. It'll take about 7 minutes in a stand mixer at second speed, using the dough hook. The dough should clean the sides of the bowl; if it doesn't sprinkle in a bit more all-purpose flour. We don't recommend kneading this dough by hand, as it's hard to develop the gluten sufficiently. If you DO knead by hand, realize that the dough will take longer to rise, and won't rise as high.
4) Place the dough in a lightly greased bowl, cover the bowl, and let the dough rise till it's puffy, about 1 to 2 hours. It may or may not have doubled in bulk, but it definitely will have expanded.
5) Gently deflate the dough, and shape it into a log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan (for a stiffer dough), or 9" x 5" loaf pan (for a slacker dough). Press it to the edges of the pan, and flatten the top.
6) Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. Towards the end of the rising time, preheat the oven to 350°F.
7) Bake the bread for 20 minutes. Tent it lightly with foil, and bake for an additional 20 minutes. When done the bread will be golden brown, and its internal temperature will register 190°F on an instant-read thermometer.
8) Remove the bread from the oven, wait 5 minutes, remove it from the pan, and allow it to cool completely on a rack before slicing. Store for up to a week at cool room temperature.
Reviews
- 01/28/2012
- WildeGrainz in Calgary, Alberta
This recipe sounds amazing! I just have a question before trying this out; I have a home proofer and would like to know what temperature is best suited to proof this rye recipe? Thanks in advance for any feedback!
You could set it anywhere from 72 - 80 degrees. Good luck! Elisabeth
01/21/2012- Love this recipe!! Great flavor and super simple to make!! Slices and stores well!! I will probably be baking a loaf each week!!
- 01/19/2012
- Great recipe. I didn't have dill pickle juice, so I made a small batch of pickle brine (3/4 c water; 3 Tbsp white vinegar; 1 Tbsp kosher salt; a garlic clove; a sprinkle of dried dill weed). I put it in the microwave for a minute or two and then let it cool to room temperature before straining and adding it to the dough. The bread turned out great -- with a wonderful sour tang!
- 01/14/2012
- This is the best Deli Rye I have ever had, I started baking a couple of weeks ago after getting a kitchen aid mixer . I used light rye flour instead of the pumpernickle . It totally has the deli rye flavor I wanted. My picky family loves it too. I guess I'll be buying a lot more dill pickles for the juice supply required in this recipe.
- 12/07/2011
- Delicious, easy and great crumb. Gone in a heartbeat!
- 11/07/2011
- Excellent recipe! My first attempt at rye bread and it came out great. I did not have dill seeds but otherwise, followed the recipe exactly. The end result was a easily slicable, soft and somewhat spongy bread that tastes great all by itself. The only downside is not having much pickle juice available to make this bread as often as I would like. It definitely adds to the flavor!
- 10/16/2011
- I've always wanted to make rye bread, but have always been intimidated by it, thinking it would turn out like a brick. This recipe sounded so interesting, I just had to give it a try. Glad I did! It turned out wonderfully! Soft, but still sliceable and chewy, with wonderful flavor! Reuben sandwiches for dinner. WOO HOO!!
- 09/30/2011
- Made this today for the first time. It came out great! My all-time favorite bread is rye. The changes I made was to add 1 tsp. of Diastatic Malt Powder and used Rye flour instead of Pumpernickel. We like a lighter rye bread. I have ordered King Arthur's Deli Rye Flavor and can't wait to make it again! Thank you "King Arthur Company" for your wonderful recipes recipes and products.
- 09/26/2011
- We absolutely loved this recipe! It has become my husband's new favorite. I made a few adaptations to fit my pantry and we couldn't be more pleased. It raised high, made soft, flexible, easy to fold slices packed with intense flavor. Delish! My slightly altered version can be seen at http://busy-at-home.com/blog/?p=9927. Thanks so much for sharing this great recipe!
- 09/24/2011
- I had always wanted to make a good rye bread, and this was my first attempt! It came out so perfect and tasty and I can't wait to make it again! I divided my dough in half and added about a tablespoon of caramel color to one half, and rolled the dark dough into the light (like a jellyroll) and made a rye-pump swirl bread which everyone just loved! Thanks KAF!
