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Deli Rye Bread
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Deli Rye Bread

A hearty, tangy rye perfect for reuben sandwiches!
Prep Time20 mins
Cook Time40 mins
Rise time3 hrs
Keyword: Rye Bread
Servings: 8


  • 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.