New York Rye Bread
This New York Rye bread is one of my all-time favourite sourdough loaves and only one of the incredibly delicious recipes from my new book Real Bread.
Whenever I think of New York I remember the best and most amazing place I have ever been to for lunch: 2nd Avenue Deli. Their amazing matzo ball soup and rye bread with a strong gherkin is worth the trip to New York alone. They make it so wonderfully, I could have it every day.
This is one of the amazing recipes that you can get with my amazing book Real Bread - mastering the art of sourdough baking at home. Real Bread is a modern approach to traditional sourdough baking, either with Thermomix® or by hand.
Sophia demystifies sourdough and makes baking real bread achievable. With easy-to-follow techniques and stunning recipes from all over the world you can quickly see how addictive real, homemade bread is. A must-have book for anyone who is craving sourdough breads packed with flavour – and needs to fit making it into a busy lifestyle! ‘Flour, salt, water and a little bit of time – that is all it takes to make the perfect loaf of sourdough bread. That’s the philosophy of this book and this simplicity is exactly what we need in modern day baking at home’ says Sophia who has been baking bread at home with her dad since she was five years old.
In this handy book you can find all the simplified instructions to the perfect sourdough bread at home without all the technical nonsense and complicated formulas. Sophia has made it her mission to bring back sourdough baking into everyone’s home and her step-by-step picture guides make it achievable again. The Real Bread book is available in both the UK Thermishop and the Australia & New Zealand Thermishop.
- 50 g strong white bread flour
- 35 g light rye flour
- 45 g rye starter find out how to make a starter in each of the recipes of my 7 days 7 breads challenge
- 40 g water
- 300 g strong white bread flour
- 200 g light rye flour
- 1 heaped tsp fine sea salt
- 280 g water
- 1 tsp molasses
- 1 tsp caraway seeds polenta for dusting
Day 1 Evening:
Start by preparing your stiff starter. Place the strong white bread flour, light rye flour, rye starter and water in the mixing bowl. Combine 20 Sec. / Speed 4. Pour into a small bowl and cover with a shower cap or cling film. Leave to ferment overnight for at least 8 hours at room temperature.
- In the morning, uncover the starter and place it in the mixing bowl. Add the strong white bread flour, light rye flour, salt, water, molasses and caraway seeds then knead 3 Min./ Kneading Function. If you would rather knead by hand, follow the guide on p.39.
Transfer the dough into a large bowl, and do your first fold (for the full technique see Real Bread book p.46). Cover with a shower cap or cling film and leave to rest for one hour. Our Thermiserve bowls are perfect for this!
- Do another three folds, leaving 30 minutes in between.
- Take your dough out of the bowl and pre-shape it into an oval loaf (for the full guide see Real Bread Book p.53). Leave to rest for 10 minutes.
- Prepare your oval proving basket by heavily dusting it with strong white bread flour. Shape the dough into an oval loaf (see Real Bread Book p.54 for the full technique) and tip it seam-side up into the proving basket. Cover with a shower cap or cling film and leave to prove for another 2-3 hours until it has increased in volume by at least two thirds.
- Preheat the oven fitted with a baking stone to 250°C / 230°C Fan / Gas Mark 9.
- When the oven is hot, carefully tip the bread onto a bread peel dusted with polenta and score it all over with small cuts. Transfer the bread into the oven. Spray the oven chamber with water and immediately close the door. Bake for 20 minutes. Turn the heat down to 220°C / 200°C Fan / Gas Mark 8. Bake for a further 30 minutes until it sounds hollow when tapped. It will develop a dark crust. Remove and transfer to a wire rack to cool before slicing.
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