Authentic NY Deli-Style Rye Bread: The Perfect Recipe for Home Bakers

Every week, I carve out some time to bake a fresh loaf of NY Deli-Style Rye Bread. There's something incredibly satisfying about the process—from the earthy aroma of caraway seeds to the perfect crust that crackles as it cools. It’s become a cherished routine, filling my home with the comforting smell of a New York deli.

Ingredients

• 2 cups unbleached bread flour (such as King Arthur®)

• 1 cup dark rye flour

• 3 tablespoons dry potato flakes

• 2 tablespoons caraway seeds

• 1 ½ tablespoons demerara sugar

• 2 ½ teaspoons instant yeast

• 1 ½ teaspoons sea salt

• 1 cup warm water

• ¼ cup canola oil

• ¼ cup sour pickle juice

Directions

1. Gather all the ingredients.

2. In the bowl of a large stand mixer fitted with the paddle attachment, combine the bread flour, rye flour, potato flakes, caraway seeds, demerara sugar, yeast, and sea salt. Set the mixer to low and thoroughly mix the dry ingredients.

3. Add the warm water, canola oil, and pickle juice to the dry ingredients. Beat until combined.

4. Switch to the dough hook attachment and mix until the dough looks rough and shaggy. Cover the bowl with plastic wrap and let the dough rest for exactly 30 minutes.

5. After resting, remove the plastic wrap and knead the dough with the dough hook until it becomes smooth, firm, and only slightly sticky, about 6 to 8 minutes. Turn the dough onto a floured work surface and knead by hand for an additional 1 to 2 minutes until smooth.

6. Form the dough into a ball. Lightly oil a large bowl, place the dough in it, and turn it to coat with oil. Cover the bowl with plastic wrap and set it in a warm place to rise until nearly doubled in size, about 1 hour.

7. Grease a 5x9-inch loaf pan. Turn the dough onto a lightly oiled surface, shape it into a log, and place it into the prepared loaf pan. Cover with a cloth kitchen towel and let it rise until the top of the dough has risen slightly above the top of the pan, about 60 to 90 minutes.

8. Place a rack in the middle of the oven and preheat to 350°F (175°C). Bake the loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should reach 190°F (90°C). If the loaf browns too quickly, cover it loosely with a tent of aluminum foil, shiny side out.

9. Remove the loaf from the pan and let it cool on a wire rack.