New York Deli Rye Bread

Overview

The best rye bread is made from a mixture of natural yeast starter and artificial yeast, which greatly enriches its taste. Onions are not a necessary addition and the bread tastes great with or without them, but in my recollection onions are part of a true deli rye bread. This is the first time I have seen onions added to the starter. I always thought that side dishes were added to the main dough. What do onions bring to the starter? Some people have never eaten rye bread without caraway seeds and assume the flavor of rye is the flavor of caraway seeds. In this recipe, caraway seeds are not required to be added. I recommend that you choose whether to add them according to your preference. Of course I have to add the caraway seeds I went shopping for for "The Apprentice Baker". Caraway seeds have a special flavor that is hard to describe and feels airy. I made two small loaves, which are actually about the same size as ordinary bread, but equivalent to the original size. These are really small loaves. Is this the only bread in "The Apprentice Baker" that is brushed with egg wash? The egg liquid makes the bread shiny and bright.

Tags

• baking
• breakfast
• afternoon tea
• students
• brown sugar
• caraway seeds
• clear water
• corn oil
• fermentation starter
• high gluten flour
• rye flour
• warm milk
• warm water
• diced onions
• dry yeast
• salt

Ingredients

Steps

1. 1 Rye sponge starter: 49 grams of foaming starter, 32 grams of rye flour, 28 grams of warm water, 85 grams of diced onions, 7 grams of corn oil

   

2. 2 Put the starter, rye flour and water into a bowl,

   

3. 3 Mix well, cover with plastic wrap and set aside.

   

4. 4 Put oil in the pot, add onions, stir-fry over medium heat until water comes out,

   

5. 5 Take it out and let it dry until it is warm but not scalding to your hands.

   

6. 6 Pour the onions into the starter,

   

7. 7 Mix well. Cover with plastic wrap and ferment at room temperature for 3-4 hours.

   

8. 8 After foaming, refrigerate overnight. Remove one hour before use.

   

9. 9 Dough: 113g high-gluten flour, 32g rye flour, 7g brown sugar, 4g salt, 1.5g dry yeast, 1.5g caraway seeds, 7g corn oil, 57g warm milk, 15g water

   

10. 10 Put flour, brown sugar, salt, yeast, caraway seeds in a bowl and mix well.

    

11. 11 Add starter, oil, milk, stir evenly,

    

12. 12 Place in bread machine and mix.

    

13. 13 until the film can be pulled out,

    

14. 14 Roll into a ball, place in a large bowl, and ferment.

    

15. 15 The dough volume has doubled.

    

16. 16 Take out and divide into 2 equal parts.

    

17. 17 Fold both sides toward the middle,

    

18. 18 Arrange into an olive shape. Place on baking sheet for final fermentation.

    

19. 19 Grow the dough to 1.5 times, brush the surface with egg wash, and make cuts

    

20. 20 Put in the oven, middle layer, heat up and down at 200 degrees, bake for about 20-30 minutes,

    

21. 21 The surface is golden brown and comes out of the oven.