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Deli style rye bread
Deli style rye bread

Before you jump to Deli style rye bread recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.

Just about every single article you read about improving your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. There’s some worth to that. Sometimes, though, the last thing you want is to have to cook an evening meal from scratch. Sometimes you just wish to hit the drive through along the way home and call it a day. There is simply no reason that you simply shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because most popular fast food restaurants out there are trying to “healthy up” their choices. Here’s how it’s possible to eat healthfully while you are at a fast food restaurant.

Go for the side dishes. Not that long ago, the only real side dish item available at a fast food restaurant was French fries. Today the majority of the most popular fast food franchises have enhanced their products. Now quite a few of them provide salads. Chili can be another selection. You could possibly get baked potatoes. You can make fruit. There are many healthy options that do not include things like putting something deep fried into your body. When choosing your dinner from the drive through, select a variety of side items instead of choosing a pre-made “meal deal”. This makes it possible for you to keep the calorie count low and lower your fat intake.

Logic claims that one the simplest way to stay healthy is to sidestep the drive through and never eat fast food. Most of the time this is a good plan but if you make great choices, there’s no reason you can’t visit your drive through now and then. Sometimes the best thing is to let someone else produce your dinner. There isn’t any reason to feel terrible about going to the drive through when you make healthful decisions!

We hope you got insight from reading it, now let’s go back to deli style rye bread recipe. You can cook deli style rye bread using 13 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Deli style rye bread:
  1. Provide 310 g (2 cups) strong bread flour
  2. You need 155 g (1 cup) light rye flour
  3. Use 2 tsp caraway seeds
  4. Provide 2 tsp fine sea salt
  5. Take 10 g fresh or 1 tsp instant yeast
  6. Use 300 ml (1 1/4 cup) warm water
  7. Take 2 tbsp. runny honey
  8. You need 2 tbsp. groundnut or sunflower oil
  9. Get For the glaze:
  10. Use 1 tsp cornflour
  11. You need 1 cup water
  12. Take coarse salt
  13. Use extra pinch of caraway seeds
Instructions to make Deli style rye bread:
  1. Place the flours, caraway seeds, salt and yeast in a large bowl or in the bowl of a standing mixer.
  2. Stir the oil and honey into the water and pour into the flour mix.
  3. Mix it into rough dough using the mixer’s dough hook attachment or a large wooden spoon. Leave the dough to rest for 20 minutes.
  4. Now knead the dough with the mixer dough hook at medium speed or by hand on a floured surface until it’s smooth and elastic, clears the sides of the bowl or stops sticking to your hands.
  5. Leave it to prove in a warm place for 1-1 ½ hour until doubled in size.
  6. Preheat the oven to 230C/450F/gas 8. Line a 30 x 20cm (or larger) baking tray with parchment and sprinkle it lightly with flour.
  7. Turn the dough out onto a floured surface. Pat it gently into a 20cm or so square. Fold the top half to the centre, then fold its corners on top, like ears. Turn the dough round 180 degrees and do the same with the other side. Now fold in half stretching the outer surface and seal the seam.
  8. Place the loaf, seam side down, in the prepared tray. Cover with oiled cling film and prove for 30-40 minutes.
  9. When it’s appreciably risen, slash 3 times across the top and transfer into the oven. Immediately turn the heat down to 190C/375F/gas 5. Bake for 35 to 40 minutes.
  10. In the meantime make the glaze: in a small pan dissolve the cornflour in the water. Bring it to the boil and simmer until it thickens and becomes clear.
  11. Remove the bread from the oven onto a wire rack (with the parchment, so that you don’t make a mess) and brush, hot, with the glaze all over the top and sides.
  12. Sprinkle with salt crystals and extra caraway. Let it cool completely before slicing.

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