I wanted a very boldly flavored rye bread to stand up to the corned beef in my Reuben sandwiches.
This recipe is kluged together from about 3 different rye bread recipes on the King Arthur Flour website.
I had never been one to use flavors in my breads or pizza dough but I have to tell you the Deli Rye Flavor definitely adds the flavor to make this taste like a true deli experience. Although not 100 percent necessary, I highly recommend trying it.
Add dry ingredients. Pumpernickel and white flour, wheat gluten, caraway seeds, salt, yeast, Deli rye flavor and sugar.
And wet ingredients. I substituted water for pickle juice! This adds amazing flavor (and my daughter loves to drink it. At first I was trying to use the juice from a jar of pickles but that was a no-go because they were always dry! So I gave in and ordered a gallon). And sour cream. I heated those in the microwave for about a minute until warm but not hot (about 100 degrees).
And mixed and kneaded in my trusty KitchenAid Mixer.
Oiled a glass bowl and turned the dough once.
Allow to proof (rise) for about an hour and a half. I used to just use a warm spot (or turn the oven on for a couple of seconds then turn off and put dough in there) but I found I was getting very inconsistent rises. I looked at bread proofers, but found they wanted around 200 dollars for an appliance with a single use. I finally bit the bullet and purchased the Breville Air Fry Smart Oven. With the multiple uses it has (proof, air fry, broil, convection baking) it gets a LOT of use in my house. At this point I wouldn’t be without one.
Add the dough to a loaf pan (I used a 9 inch Pullman loaf pan without the lid).
And allow to rise for another hour to hour and a half. Bake in a preheated 350 degree oven for 35 to 40 minutes or until thermometer reads 205 degrees internal temperature.
Since I wanted this for sandwiches, I tented with foil for half the time so the top would not get too brown, then basted the top with melted butter after coming out of the oven.
And made amazing Reuben sandwiches.
IF YOU LIKE THIS RECIPE YOU WILL ALSO LIKE:
- Cuban Bread
- Tangzhong Method Sandwich Bread
- Deli Marble Rye Bread
- Jalapeno Corn Bread
- Sourdough Garlic Breadsticks
- New Orleans Style Rolls
- Beer Bread
- Pita Bread
- Overnight Rise Italian Bread
- No-Knead Sourdough Bread
- Pumpernickel Boule
Deli Rye Bread
- 1 cup lukewarm pickle juice
- 1 cup pumpernickel flour
- 4 teaspoons sugar
- 2 1/4 teaspoons instant yeast
- 1/2 cup 113g sour cream, full or low fat
- 1 to 2 tablespoons 7g to 14g caraway seeds, to taste
- 1 1/4 teaspoons salt
- 2 1/3 cups All purpose flour
- 3 tablespoons 25g vital wheat gluten
- 2 teaspoons King Arthur Deli Rye Flavor
- Combine all dry ingredients in the bowl of a stand mixer (or a bowl and knead by hand)
- Add the wet ingredients, and mix and knead the dough together — by hand, mixer or bread machine — until smooth and elastic. It will be slightly sticky
- Place the dough in an oiled bowl or large (8-cup) measure, cover, and let it rise until noticeably puffy, 60 to 90 minutes.
- Place in loaf pan (I used 9 inches but 8 would work as well) and allow to rise for 60 to 90 minutes until about double.
- Cut a slit in the top with a razor blade or
- Bake in a preheated 350 degree oven 35 to 40 minutes until center temperature reads 205 degrees. Cover with foil if the top is becoming too brown.
- Brush with melted butter if you prefer a soft top crust.