This recipe has been posted here before. Even though it uses a
preferment, all but one of the ingredients are mixed in one
session. The dry ingredients for the final dough are mixed and then
poured over the sponge to act as a blanket overnight. The Deli Rye
Flavor is finely ground, intensely flavored powder of similar
ingredients used in the recipe. You can get it from the King Arthur
Flour Catalog or Website. It is optional but adds flavor. The
Citric Acid (Vitamin C) is also optional. It strengthens the dough
to help it hold its shape. Rye flour weakens wheat dough because the
sharp-edged ground rye cuts the gluten strands. It is better to
under-knead this dough than over-knead it to preserve the gluten
structure. Diastatic Barley Malt can be obtained at any health food
store, as can Vitamin C powder.
This recipe should result in a medium-firm dough. The addition of
rye flour makes it feel sticky to the touch but it should not stick
to the counter. Avoid the temptation to add flour. I have made this
recipe many times and it always works and results in great bread. It
was posted here several years ago by Rose Levy Beranbaum. The baking
instructions are as posted by her but it is certainly better to use a
baking stone or unglazed tiles to give the dough more oven-rise. If
you have a thermometer it should register 200-205 degF when
done. This rye makes terrific hot pastrami sandwiches and Reubens;
or just spread some Camembert on a crusty slice.
The full recipe makes a lot of bread. If you make it as two smaller
loaves you can freeze one by wrapping it in aluminum foil and then in
a freezer bag and freezing it. I even freeze slices by wrapping two
slices (for one sandwich) in foil and then bagging and
freezing. Thaw by placing the foil-wrapped slices in a toaster oven
and running in toast mode for the maximum time but leave the bread in
the toaster for 20 minutes as the toaster cools. The foil protects
the bread from the intense heat but it eventually gets through and
thaws the bread. The crust will be more "crackly" than when fresh
but that should be the only difference.
Levy's Real Jewish Rye Bread
Full Recipe (8 cups flour)
[for half recipe (4 cups flour), divide all quantities by 2]
Sponge
2 1/2 tsp Active Dry Yeast
3 cups Water, warm
3 cups Bread Flour
2 Tbs Sugar
1 Tbs Barley Malt
2 tsp Deli Rye Flavor
1/4 tsp Citric Acid (or Vitamin C [ascorbic acid])
Blanket
3 cups Bread Flour
2 cups Rye Flour
1 Tbs Sugar
1/4 cup Caraway Seeds
1 Tbs Salt -- or equiv
Final Dough
1 Tbs Vegetable Oil
Place the yeast in a small bowl and add 1/2 teaspoon of the sugar and
1/4 cup of the water. Stir until the yeast is dissolved. Set aside in
a draft-free place until covered with bubbles, 10 to 20 minutes.
In a large bowl, combine the yeast mixture, 3 cups of the bread
flour, 2 tablespoons of the remaining sugar, the remaining 2 3/4 cups
water and the optional malt, deli rye flavor and citric acid, if
using. Whisk until very smooth, about 100 strokes; set aside.
In a very large bowl, whisk together the remaining 3 cups of the
bread flour, the rye flour, the remaining 2 1/2 teaspoons sugar, the
caraway seeds and salt. Gently scoop the flour mixture onto the
reserved yeast mixture to form a blanket. Cover with plastic wrap and
set aside at room temperature until the dough has risen considerably,
4 to 5 hours (may refrigerate for as long as overnight).
Add the oil to the dough and, using a wooden spoon, mix to combine,
adding flour or water as needed to form a soft dough. On a lightly
floured surface, knead the dough, adding flour as necessary to keep
it from sticking to the surface, until it is smooth and elastic,
about 10 minutes. The dough should jump back when pressed with a
fingertip. Form the dough into a ball. Lightly oil a large bowl.
Place the dough in the bowl, turn to coat with the oil, cover tightly
with plastic wrap or a damp towel and set aside to rise until doubled
in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room).
Using your fist, punch the dough to deflate it. On a lightly floured
surface, knead the dough briefly. Form the dough into a ball, return
it to the bowl, cover and set aside to rise a third time for 45 minutes.
Sprinkle a baking sheet with cornmeal.
To shape the dough, roll it into an 8-inch ball or 2 smaller balls
and place the dough on the cornmeal-sprinkled baking sheet. Cover
with a large inverted bowl or plastic wrap that has been oiled. Set
aside to rise until doubled in bulk, 60 to 75 minutes.
A little more than halfway through the final rising, adjust the oven
rack to the lowest position. Place a second baking sheet on the rack.
Preheat the oven to 450 F.
When the dough has risen, using a sharp knife, slash the top of the
loaf twice in 1 direction about 6 inches apart, then slice again with
2 slashes perpendicular to the first set.
Carefully slide the dough directly onto the preheated baking sheet
and bake the bread for 15 minutes. Reduce the temperature to 400 F
and continue to bake for 50 to 65 minutes (34 to 40 minutes for the 2
small breads), until the bread is golden brown and sounds hollow when
lightly tapped.
Transfer the baking sheet to a wire rack to cool slightly. Baked
bread stays warm for 2 hours after baking.
* Note: Barley malt, also known as diastatic malt powder, is
available locally at many grocery stores or by mail order from King
Arthur's Flour (call 800-827-6836 or see
<http://www.kingarthurflour.com/>). Deli rye flavor and citric acid
(or "sour salt") is also available from King Arthur's Flour. Citric
acid is available at some grocery stores.
Per serving (based on 18): 223 calories, 7 gm protein, 45 gm
carbohydrates, 2 gm fat, 0 mg cholesterol, trace saturated fat, 389
mg sodium, 3 gm dietary fiber
Yield: (Makes 1 loaf) This makes 1 very large loaf or 2 smaller ones.