Thats Nerdalicious Recipe

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The Soul of the Deli: Baking Your Own Corn Rye Bread

The scent of rye is, for me, inextricably linked to Saturday mornings. As a child, my grandfather would take me to a tiny, unassuming Jewish deli tucked away on a quiet Brooklyn street. The moment we stepped inside, the air was thick with the warm, tangy aroma of freshly baked rye bread. He always ordered a towering pastrami on rye with mustard – a symphony of flavors that still dances on my tongue. While the pastrami was the star, the rye was the foundation, that perfect balance of chewy texture, subtle sweetness from the corn, and just a hint of sourness. This recipe aims to recapture that memory, that taste of pure, simple joy.

Recipe Overview

Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes
Yields: 1 loaf
Dietary Type: Vegetarian

Ingredients

1/2 cup cold water
1 1/2 cups bread flour
6 tablespoons yellow cornmeal
1 cup cold mashed potatoes
1 cup boiling water
1 tablespoon caraway seed
1 tablespoon shortening
Cornmeal, as needed to sprinkle on baking sheet
2 teaspoons salt
1/4 cup water
1 tablespoon dry yeast, plus 1 teaspoon dry yeast
1/2 teaspoon cornstarch
2 1/2 cups rye flour
1 teaspoon caraway seed

Equipment Needed

Large mixing bowl
2-quart saucepan
Baking sheet
Cooling rack
Plastic wrap
Damp towel
Small saucepan

Instructions

Begin by lightly greasing a large bowl; set it aside. This will be where your dough proofs.
In a 2-quart saucepan over medium-high heat, combine the cold water and yellow cornmeal. This mixture will form the base of flavor and texture for your bread.
Carefully add the boiling water to the cornmeal mixture and cook for two minutes, stirring constantly. This process gelatinizes the cornmeal, creating a smooth and flavorful paste.
Stir in the shortening and salt until the shortening is melted and everything is well combined.
Let the mixture cool to lukewarm. This is crucial because hot temperatures can kill the yeast in later steps.
In a large mixing bowl, combine the yeast (both the tablespoon and teaspoon), rye flour, mashed potatoes, and 1 tablespoon of caraway seeds. Blend these dry ingredients thoroughly.
Add the cooled cornmeal mixture to the flour mixture and blend thoroughly until a dough forms.
Turn the dough out onto a lightly floured surface and knead until it becomes stiff but still slightly sticky. This step develops the gluten and gives the bread its structure.
Place the dough in the greased bowl, turning it to coat the entire surface. This prevents the dough from drying out as it rises.
Cover the bowl with plastic wrap and a hot damp towel. This creates a warm and humid environment perfect for proofing.
Let the dough rise in a warm place until it has doubled in volume. This process can take anywhere from 1 to 2 hours, depending on the temperature of your environment.
Grease a baking sheet and sprinkle it lightly with cornmeal. This prevents the bread from sticking and adds a nice textural element to the crust.
Punch the dough down to release the air. This step redistributes the yeast and prepares the dough for shaping.
Shape the dough into a loaf or rounds and place it on the prepared baking sheet.
Cover the shaped dough with plastic wrap and let it rise in a warm place until it has doubled in volume again. This second proof is crucial for a light and airy bread.
Preheat your oven to 375°F (190°C).
Bake the bread for 40 minutes.
While the bread is baking, prepare the glaze. In a small saucepan, combine the water and cornstarch. Bring the mixture to a boil and boil for 1 minute, stirring constantly, until it thickens.
Remove the bread from the oven and brush it lightly with the cornstarch glaze. This will give the crust a beautiful sheen.
Sprinkle the bread with the remaining 1 teaspoon of caraway seeds.
Return the bread to the oven for about 5 minutes, or until the top is glazed and the loaf sounds hollow when tapped.
Cool the bread on a rack before slicing and serving. This allows the internal structure to set and prevents the bread from becoming gummy.

Expert Tips & Tricks

For a deeper rye flavor: Use a dark rye flour, or add a tablespoon of molasses to the dough.
To prevent sticking: Make sure your baking sheet is generously greased and sprinkled with cornmeal. You can also use parchment paper.
The steam method: Placing a pan of hot water on the bottom rack of your oven during baking will create steam, resulting in a crustier bread.
Don’t over-knead: Over-kneading rye dough can result in a tough bread. Knead just until the dough comes together.
Proofing in the oven: If your kitchen is cold, you can proof the dough in your oven with just the light on.

Serving & Storage Suggestions

Serve your homemade deli corn rye warm or at room temperature, sliced and piled high with your favorite deli meats, cheeses, and condiments. It’s also delicious toasted with butter or used for sandwiches.

To store, wrap the bread tightly in plastic wrap or place it in a bread bag at room temperature for up to 3 days. For longer storage, you can freeze the bread for up to 2 months. To reheat, thaw the bread completely and then warm it in a 350°F (175°C) oven for 10-15 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	2111.9 kcal	N/A
Calories from Fat	214 kcal	10%
Total Fat	23.9 g	36%
Saturated Fat	5 g	25%
Cholesterol	4.2 mg	1%
Sodium	5332.2 mg	222%
Total Carbohydrate	419.7 g	139%
Dietary Fiber	49.3 g	197%
Sugars	6.8 g	27%
Protein	63 g	126%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

Gluten-free: While a true rye flavor is hard to replicate entirely without rye flour, you can attempt a gluten-free version using a blend of gluten-free flours (like brown rice flour, tapioca starch, and potato starch) and adding xanthan gum for binding.
Seeded rye: Add other seeds like poppy seeds or sunflower seeds to the dough for extra flavor and texture.
Pumpernickel rye: Use a combination of rye flour and whole wheat flour, and add a tablespoon of cocoa powder and a teaspoon of instant coffee to the dough for a deeper, darker flavor.

FAQs (Frequently Asked Questions)

Q: Why is my rye bread so dense?
A: Rye flour has less gluten than wheat flour, so it’s important to not over-knead the dough. Also, be sure your yeast is fresh and that the dough proofs sufficiently.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but you’ll need to proof the active dry yeast in warm water with a pinch of sugar for about 5-10 minutes before adding it to the other ingredients.

Q: How do I know when the bread is done?
A: The bread should be golden brown and sound hollow when tapped on the bottom. An internal temperature of 200-210°F (93-99°C) indicates doneness.

Q: Can I make this dough in a bread machine?
A: Yes, but you may need to adjust the liquid slightly depending on your bread machine. Follow your machine’s instructions for rye bread.

Q: What can I use instead of shortening?
A: You can substitute the shortening with butter or vegetable oil.

Final Thoughts

I truly hope you give this recipe a try. It’s more than just a recipe; it’s a journey back to simpler times, a tribute to the flavors of tradition. The aroma of freshly baked corn rye bread filling your home is an experience in itself, and the taste? Well, that’s a story waiting to be written with every slice. Share your creations, your tweaks, and your memories with me. And don’t forget, a perfectly made deli rye deserves a hearty pile of pastrami!

Deli Corn Rye Bread Recipe