The Ultimate Deli-Style Rye Sandwich Bread
Servings: 8
Calories: 279kcal
The ultimate foundation for a world-class sandwich! This soft, caraway-infused Deli-Style Rye Bread is sturdy enough for a "Full Scratch" Reuben yet tender enough for everyday toasting. It’s a must-have recipe for any home baker looking to recreate that authentic deli experience!
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Equipment
- Stand mixer see NOTES
- large bowl (or proofing container) for letting the dough rise
- 9"x5" loaf pan
- baking rack
Ingredients
- 1½ cups warm water 110°F/45°C
- 2¼ teaspoon active dry yeast 1 standard packet
- 1 tablespoon honey
- 1 tablespoon molasses
- 2 tablespoon unsalted butter melted, plus more for brushing the baked bread
- 2 tablespoon caraway seeds
- 1½ teaspoon salt
- 1½ cup rye flour medium or dark
- 2¾ cups bread flour (you may not use all of it)
- 1 large egg beaten with 1 tablespoon water
Instructions
- In a small bowl, whisk the yeast and honey into the warm water. Let it sit for 5 to 10 minutes until it becomes foamy. If it doesn't foam, you'll need to get new yeast and start over.1½ cups warm water, 2¼ teaspoon active dry yeast, 1 tablespoon honey
- Add the yeast mixture, along with the molasses, melted butter (2 tbsp), and the rye flour. Mix on medium until combined. Gradually add the bread flour one cup at a time. The dough will be sticky. Add the dough attachment and mix on medium for 6 to 8 minutes. The dough should pull away from the sides but still feel slightly tacky to the touch.1 tablespoon molasses, 2 tablespoon unsalted butter, 2 tablespoon caraway seeds, 1½ teaspoon salt, 1½ cup rye flour, 2¾ cups bread flour
- Place the dough in a lightly greased bowl or container (with a lid). Cover and let rise in a warm spot for 60 to 90 minutes, until doubled in size.
- Gently punch down the dough and turn it onto a lightly floured surface. Pat or roll the dough into a rectangle roughly 8 inches wide and 12 inches long. Starting from the short (8-inch) side, roll the dough up tightly like a jelly roll. Pinch the seam shut with your fingers and tuck the ends under slightly.
- Place the log, seam-side down, into a greased 9"x5" loaf pan. Cover lightly with plastic wrap or a light towel. Place in the same warm spot and let rise for another 30 to 45 minutes. The dough should rise about 1 to 2 inches above the rim of the pan.
- Preheat your oven to 375°F.
- Gently brush the top of the loaf with the egg wash (1 beaten egg with 1 tablespoon water). Be gentle and try not to deflate the loaf; it's okay if it deflates a little.1 large egg
- Bake for 30 to 35 minutes. The crust should be a deep golden brown, and the internal temperature should reach 190 to 200°F.
- Immediately after taking the loaf out of the oven, brush the top with 2 tablespoon of melted butter. Let the bread rest in the pan for 5 minutes, and then invert the pan and let it cool on a baking rack for at least 2 hours before slicing.
- The bread can be stored in an air-tight container or bag for 4 to 6 days.
Video
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Check Your Yeast: Always ensure your yeast hasn't expired before starting. When blooming the yeast, if the mixture doesn’t become foamy and bubbly within 5–10 minutes, the yeast is likely inactive. You will need to start over with a fresh packet to ensure your bread rises properly!
- Flour Control: Start with 2 ½ cups of bread flour and add the remaining amount only as needed. You may not use the full 2¾ cups, depending on the humidity and the specific brand of flour you are using.
- Don’t Over-Flour! Rye dough is naturally stickier than wheat dough. Resist the urge to add extra flour just to make it easier to handle; the dough should remain tacky to ensure a soft, airy crumb rather than a dense, heavy loaf.
- Cooling is Key: For the best sandwich slices, allow the loaf to cool completely on a wire rack for at least 2 hours before slicing. Cutting into it while warm can cause the interior to become gummy.
- Storage: Store in an airtight bag at room temperature for up to 3 to 4 days, or slice and freeze for up to 3 months.
Nutrition
Calories: 279kcal | Carbohydrates: 51g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 448mg | Potassium: 191mg | Fiber: 4g | Sugar: 4g | Vitamin A: 128IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg