Deli Corn Rye Bread
Experience the irresistible flavors of homemade Deli Corn Rye Bread, a hearty loaf that combines the rustic charm of rye flour and cornmeal with the warm, aromatic punch of caraway seeds. Perfectly balanced with a touch of molasses for subtle sweetness, this bread delivers a chewy, flavorful crumb and a golden crust that’s sure to impress. Whether you’re crafting thick deli-style sandwiches or serving it alongside a bowl of soup, this versatile bread is a must-have for any baker’s repertoire. Easy-to-follow instructions guide you through kneading, shaping, and perfecting your loaf, while optional egg white brushing adds a bakery-style sheen. Dive into this classic rye bread recipe and elevate your homemade bread game with its wholesome texture and authentic deli flavors.
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Recipe Information
Ingredients
- 1.5 cups Warm water (110°F/45°C)
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Molasses
- 1.5 teaspoons Caraway seeds
- 2 teaspoons Salt
- 0.75 cups Cornmeal
- 2 cups Rye flour
- 2.5 cups Bread flour
- 2 tablespoons Vegetable oil
- 1 piece Egg white (optional, for brushing)
- 1 teaspoon Water (optional, for brushing)
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and molasses. Let the mixture sit for 5-10 minutes until it becomes frothy to ensure the yeast is activated.
Stir in the caraway seeds, salt, and cornmeal until well combined.
Gradually add the rye flour, one cup at a time, stirring until a sticky dough forms.
Add the bread flour, half a cup at a time, mixing well after each addition. Once the dough becomes too stiff to stir, transfer it to a lightly floured surface.
Knead the dough for 8-10 minutes, adding small amounts of bread flour as needed, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning the dough to coat it with oil. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until the dough has doubled in size.
Punch down the dough and divide it into two equal portions. Shape each portion into a round or oval loaf and place the loaves on a parchment-lined baking sheet.
Cover the loaves with a kitchen towel and let them rise again for 30-45 minutes, or until they have doubled in size.
Preheat the oven to 375°F (190°C). If desired, whisk the egg white with 1 teaspoon of water and gently brush this mixture over the tops of the loaves for a shiny finish.
Bake the loaves in the preheated oven for 25-30 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden-brown crust.
Transfer the loaves to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.4 g | 24% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 16.6 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
