This recipe was adapted by combining the best ingredients from about 3 different King Arthur Flour recipes, and it is the best rye I have ever made, or tasted!
As you can see here, there’s a whole lot going on in this bread. Three different types of flour, yes that is pickle juice, and some of my amazing sourdough starter. These combine to make an amazingly flavorful bread. And in my book, if it’s rye bread, you need caraway seeds. Dried milk powder gives this bread a tender crumb.
The King Arthur Deli Rye flavor is really quite amazing, and the flavor just wouldn’t be the same without it. I also added a teaspoon of onion powder to this bread.
Combine all the ingredients (except black cocoa powder) in your stand mixer and mix. Place in a well-oiled bag and refrigerate dough for up to one week. After the dough comes out of the refrigerator, allow it to come to room temperature (I typically add the bag to a sink full of warm water).
A note about the yeast you use: IT MATTERS. If you’re going to try to do any kind of long-fermentation rises (which really does improve the flavor and complexity of the dough) do not try it with grocery store yeast. You will be disappointed. I use Saf Instant Premium yeast, and get amazing results, every time, in spite of the abuse I’m dishing out. It’s a little more expensive (at the outset, but less expensive overall) and you can store it in your freezer for up to a year.
Here’s where the magic happens. Take slightly less than half of the dough, and knead in the cocoa powder.
Then assemble your bread.
Make 2 rectangles with the dough (the dark slightly smaller) and roll into a log.
Place in a well-oiled 9 inch bread pan (I use this USA pan Pullman pan, these are amazingly high-quality pans). Allow to rise in a warm place until the dough starts to just reach the top of the pan. This can take up to two hours, even with very good yeast. Cut as deeply as you can with a good bread lame.
Cover with foil and bake in preheated 375 degree Fahrenheit oven for 25 minutes, then remove the foil. Bake for another 10 minutes, or until internal temperature reads 190. Rub top with butter while still warm.
And tell me that doesn’t look amazing (and tasted even better!)
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Cuban Bread
- Tangzhong Method Sandwich Bread
- Jalapeno Corn Bread
- Sourdough Garlic Breadsticks
- New Orleans Style Rolls
- Beer Bread
- Pita Bread
- Overnight Rise Italian Bread
- Deli Rye Bread
- No-Knead Sourdough Bread
- Pumpernickel Boule
Deli Marble Rye
- 3 cups All-Purpose Flour
- 1 3/4 cup pumpernickel flour
- 1/4 cup potato flour
- 1/4 cup dry milk powder
- 1 1/2 teaspoons Deli Rye Flavor
- 1 teaspoon onion powder
- 1 tablespoon caraway seeds
- 2 1/2 teaspoons salt
- 2 teaspoons Saf Instant Premium dry yeast
- ½ cup sourdough starter
- 3 tablespoons vegetable oil
- 1 3/4 cups pickle juice
- 1 tablespoon black cocoa
- Butter to rub on top
- Mix all ingredients except the black cocoa powder in a stand mixer until combined and knead for 5 minutes. Add to a well-oiled bag and refrigerate for up to a week. Bring dough to room temperature either naturally or in warm water. Separate dough into two pieces, I made the darker portion a slightly smaller piece. Add the cocoa powder to the smaller piece. Make both pieces into a rectangle, with the darker one being slightly smaller. Place the darker dough on the lighter dough, and roll into a log. Place in 9 inch bread pan and allow to rise until dough is just at the top (this could take 2 hours, this dough rises very slowly even in a warm place). Cut as deeply as you can with a good bread lame and cover with foil. Bake in preheated 375 degree Fahrenheit oven for 25 minutes and remove the foil. Bake for another 10 minutes, or until internal temperature reads 190. Rub top with butter while still warm.