Originally posted on Breadtopia.com, Eric’s Rye has become my “home” rye bread. This recipe has inspired people to try making a rye bread for quite a few years over there, and every once in a while, an ode to this rye will be posted. Eric has since died, and I remember his generosity on that site every time I eat his bread.
Eric’s NOTES: This is my formula for rye bread in the NY Deli style. The crust is soft after it cools and will slice better the next day. If you need bread that will stand a few days, this mix is good for mailing across the country. Sealed in a plastic bag after cooling, this rye will be great 4-5 days later and freezes very well.
100 grams pumpernickel flour
100 grams water
1/4 tsp yeast
100g Active Rye starter*
275g Medium Rye**
All the sponge
484g water SEE NOTE BELOW
788g First Clear flour***
1 Tablespoon sugar
1 teaspoon instant yeast
22g Sea Salt
20g Caraway seeds
If you don’t have a rye starter, mix these ingredients together and let sit at room temperature for 24 hours.
Mix and set at room temp overnight. (If this stage will longer than 8 hours I suggest refrigerating after 3 hours and warming to room temp before proceeding)
Mix, rest for 20-30 minutes, knead by machine or by hand for 8-10 minutes or stretch and fold several times. It is important to have well developed gluten. Do enough stretches to feel the gluten chains forming. Otherwise you may have trouble getting a good rise.
Place dough in a lightly oiled bowl, cover and ferment till double, about 1 hour or so at warm (80 F) temp. Be sure you get double.
For loaves, divide and shape into 2-2lb loaves, final proof for 45 minutes. For rolls, make boules of 2.5 - 3 oz. Cover lightly with either a wet dishcloth or an oiled piece of plastic film.
Bake @370 for 30-40 Minutes. (I steam for the first 10 minutes) I’m looking for 190-200º F internal temperature.
- After using half of this starter for your first breads, you can feed it using 100-120% hydration. Mine is now about 2 years old and the flavor only improves. I only use pumpernickel for the starter
** I vary between using King Arthur’s Perfect Flour and a fairly coarsely milled medium rye.
*** Clear Flour is hard to find and very expensive, so I generally use a combination of clear flour and high gluten flour. Lately, I have been using the perfect rye for about 15% of the weight, and then 50/50 for the other two flours. Bread flour has not been successful, resulting in a bread that has no rise.
**** Lately, I am experimenting with adding barley malt syrup and/or Diastatic Malt powder
***** This bread freezes extremely well. Wrap in plastic wrap and then place in a zipped bag. To defrost, pull loaf or roll out of the bag, but leave in plastic wrap until thawed.
I have been re hydrating dry onions in all of the water for the dough, and using that water in the mix. If you want Onion Rye, use the onions also in the dough mix. It is wonderful!
Measure the water in a microwave proof bowl and boil it. Add 1/4 Cup dry onions, mix around and let cool. Make the dough with this water.