Main
Recipes
Course
Breads
yeast breads
Deli-Style Rye - No Kneading Kneaded! Recipe

Deli-Style Rye - No Kneading Kneaded! Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

3 cups lukewarm water
1 1/2 tbsp granulated yeast (1 1/2 packets)
1 1/2 tbsp salt
1 1/2 tbsp caraway seeds, plus more for sprinkling on top
1 cup rye flour
5 1/2 cups unbleached all-purpose flour
cornmeal , for pizza peel
1/2 tsp cornstarch

Directions:

MIXING AND STORING THE DOUGH: Mix the yeast, salt and caraway seeds with the water in a 5-quart bowl or lidded (not airtight) food container.
Mix in the remaining dry ingredients without kneading, using a spoon, or, if you have access, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle with cold. Refrigerate in a lidded (again, not airtight) container and use over the next 14 days.
ON BAKING DAY, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. This should take no longer than 30 seconds max. You want to handle the dough as little as possible during this step. elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.
TWENTY MINUTES BEFORE BAKING TIME: preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.
MAKING THE CORN WASH: Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk with the fork. Microwave or boil until mixture appears glassy, about 30 to 60 seconds on high. It will keep in the refrigerator for 2 weeks.
Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf using a serrated bread knife.
Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water (do not boil) into the broiler tray and quickly close the oven door. Bake for about 30 minutes or until deeply browned and firm. Smaller or larger loaves will require adjustments in backing time.
Allow to cool before slicing or eating, but when you do - O'M'GAWD!

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	501.17 Kcal (2098 kJ)
Calories from fat	16.82 Kcal
		% Daily Value*
Total Fat	1.87g	3%
Sodium	1880.51mg	78%
Potassium	393.12mg	8%
Total Carbs	103.74g	35%
Sugars	0.53g	2%
Dietary Fiber	9.51g	38%
Protein	16.29g	33%
Vitamin C	0.4mg	1%
Iron	7.2mg	40%
Calcium	40.7mg	4%

Amount Per 100 g
Calories	341.36 Kcal (1429 kJ)
Calories from fat	11.46 Kcal
		% Daily Value*
Total Fat	1.27g	3%
Sodium	1280.86mg	78%
Potassium	267.76mg	8%
Total Carbs	70.66g	35%
Sugars	0.36g	2%
Dietary Fiber	6.48g	38%
Protein	11.09g	33%
Vitamin C	0.2mg	1%
Iron	4.9mg	40%
Calcium	27.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Pumpernickel Bread

Warm water, divided (105 to 115 degrees f.) and 9 more..
Easy No-Knead Challah Bread

Lukewarm water, Granulated yeast (2 packets), Salt and 6 more..
Olive Oil Pizza Dough -- No Kneading Needed! --

Lukewarm water and 5 more..
Crock Pot Pumpernickel Bread

Granulated sugar, Warm water and 9 more..
Easy Rye Bread

Bread flour (approx . 2 cups, 1.85 cups exactly) and 10 more..
Beer Barrel Caraway Rye Bread

Beer (any kind , wheat beer or bock is good), Sugar and 10 more..
Sourdough Deli Rye

Sourdough starter (rye based) and 9 more..
New York Rye Bread

Room temperature water, Vegetable oil, Honey, Salt and 5 more..
Pumpernickel Caraway Bread

Water (70o to 80o), Molasses, Butter, Salt and 10 more..
Wild Mushroom Pizza - Caramelized Onions, Fontina, Rosemary

Butter, divided, Vegetable oil, Vegetable oil and 15 more..
New York Rye Bread

Warm water, Vegetable oil, Honey, Salt, Caraway seed and 5 more..
Rye Bread for the Bread Machine

Cold water , plus, Cold water, Olive oil, Honey, Salt and 7 more..

Recipe Tags

Weightwatchers Points

9.4

Points
12

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free,
sugar free,
high fiber

Bad Points

High in Sodium

Also Try

No Knead Bread
No Knead Baguette

Lukewarm water, Unbleached all-purpose flour, Kosher salt and 1 more..
No Knead Beer Bread

Active dry yeast, All-purpose flour, divided and 5 more..
No Knead French Bread

Active dry yeast, Warm water, Water, Sugar, Cooking oil and 2 more..
No Knead Whole Wheat Bread

Whole wheat flour, Water, Yeast, Salt, Brown sugar
No Knead Refrigerator Rolls

Active dry yeast, Warm water, White sugar, Salt and 3 more..
No Knead Parker House Rolls

Milk, Sugar (adjust to taste), Vegetable oil and 6 more..
No Knead Batter Dinner Rolls

Warm water, Active dry yeast, Flour, Sugar, Salt and 2 more..
No Knead Sourdough Flax Seed Bread

Active sourdough starter, Unbleached white flour and 6 more..
No Knead Whole Grain Artisanal Breads

Whole wheat flour, All purpsoe flour, Granulated dry yeast and 7 more..