Old School Jewish Deli Rye with Onions
One of my favorite ryes is the one from Inside the Jewish Bakery by Norm and Stan. I have not made it for a while but I figured it was time to try it again since I've been getting a lot of questions about it on my other blog site.
I used freshly milled rye flour in place of the white rye flour in the original recipe and I also added 25 grams of dehydrated onions which were re-hydrated by mixing with the water for the dough. I used some of my recently made rye starter at 100% hydration and compensated for the lower 80% hydration called for by adjusting the flour and water slightly.
I found the starter and the dough to be very easy to handle and the end result of the bake was probably one of the best ryes I have made to date. The crumb was nice and moist and the onion flavor was just enough to make this the perfect bread for a hot pastrami sandwich with melted Munster Cheese.
If you have not tried this one, you don't know what you are missing! There is no comparison between this rye bread and the sorry excuse they sell in the supermarket.
Comments
You folks are killing me tonight with all this great bread. Your bread looks very nice, pastrami sounds perfect.
Thanks Darwin. Do give this one a try if you get a chance. It's a keeper.
Regards,
Ian
Looks great.
Thank you!
whole rye made the bread so much better along with the re hydrated onions in the dough liquid. These two things make rye taste the best for me - along with some caraway Does the ITJB recipe have caraway in it? The crumb on this one looks perfect and the pastrami would be a good fit, I'm trying t get through ton of pulled pork roight now and this bread would be good for it too.
Nice baking Ian!
Thanks DA. The fresh milled rye was fantastic in this one and made the crumb very moist. There is ground up caraway in the formula and if desired you can add whole seeds as well.
You would like this one especially with that incredible pulled pork.
Happy baking DA
Lovely looking loaf there isand66. I would certainly like to sit in a quiet corner on my own with 3 or 4 slices of that and a plateful of DA's pulled pork !
Thanks. I agree :)
You've made me hungry and it's not even lunch. Looks like I'll have to spring for a copy of ITJB - just too many deli items that one cannot live without. What about the half sours to go with it?
Wild-Yeast
Thanks. I'm actually partial to sour pickles and funny you should mention that as I purposely went to Whole Foods to buy some Sour Pickles yesterday:)
This is wonderful bread and I still have some I just un-thawed to go with my smoked meat and 2 mustard's, grainy and Dijon. Heaven!
Now I just botched this recipe by adding dehydrated onions and not accounting for the extra water and ended up with a couple of sloppy throw away loaves and would love it if you could pm me your formula. I understand we do not publish ITJB recipes on this site out of respect to the authors.
Nice baking and best regards! Brian
Thanks ski
Actually there is a link to my original post where I had posted the formula I used At the beginning of this post. For this version I used the water for the dough to hydrate the onions.
Let me know if you have any questions.
Sorry here is the link http://mookielovesbread.wordpress.com/2012/01/14/old-school-jewish-deli-rye/
the rye starter from the back of the frig and try to bring it back to life while perusing Stan and Norm's book.
Thank you for the reminder. Your creations are beautiful!
anna
Thank you so much Anna.
Remember if your rye starter is past reviving and you have a white starter or whole wheat you can easily convert part of it to use as a new rye starter.
Regards,
ian
a tiny head start with a 1/4 tsp of yeast, more rye flour and some warm water and sat it into the microwave with a hot glass of steamy water.
Might get lucky :)
Thanks again for the link Ian, Waiting on the second build to go into the fridge and will bake tomorrow. Perfect timing to use up some of the white rye that has been sitting around for a bit. Strange stuff to work with. I tend not to use it much and stick with the whole rye flours.
Faith
Look forward to hearing how it comes out. Since I recently bought a Nutrimill I have started to use my own flour and for this last bake I used only the freshly ground rye instead of the white rye. I really like the way the freshly ground rye behaved in the dough and how it tasted.
Ian
I will get to grind my own one of these days. How does the Nutrimill work for you?
I'm liking it so far. It's worth taking the plunge.
Now that I have proper strong bread flour I have refreshed my rye starter this afternoon and will start this bake again tomorrow morning. Great looking rye bread! I can't wait to try your formula!
Best regards, Brian
Good luck and let me know how it turns out. This is a great recipe from ITJB and one of my favorites.
You may want to check that formula. I have issues with the caraway. First my caraway is only 10 grams per tablespoon. Second you have 4 tablespoons of caraway listed (once again the grams are real high) then in the process it says to put in 2 tablespoons of caraway then there is no more mention of what to to with the other 2 tablespoons.
I like caraway but I still cut back the amounts but could still be a bit heavy.
On the first rising and it smells wonderful.
Sorry about that. I thinks you are right for sure. I notticed that myself when making it this time as well. I only used the ground seeds and not the additional whole seeds.
Bread came out nice. Did a 3# in the DO. I really like the onions as a back note. But I have a few to many caraway even after cutting it back by half. All in all it eats good. Thanks for the formula.
That looks like it came out great. Caraway is certainly a unique flavor that can be overpowering. I wish I had a nice slice about now. I'm in Indiana awaiting a flight to Chicago and then home to NY if I'm lucky.
Ian
there never is any excuse for the sorry ass rye breads that one can buy in the supermarket. They now got these self baking machines in German supermarkets where you have to put put the pre-baked loafs inside and they use a microwave / deck combination of heat to finish baking that sorry excuse of an industrial bread. I don't even want to know what they put in that loaf.
Then again, I try to imagine the smell of your fresh baked loaf. I am never patient enough and just cut the first slice when it's out of the oven. Blame me on it but that's what I got to do when I smell the freshness of the loaf. then a bit of butter which just melts right away. And then some Munster on top of that :) Oh boy, onion bread and muster cheese, what a winning combination that must be. I also love the replace the liquids in my onion bread with beer. That is such a great combination, you ever tried that with this loaf?
Hi,
thanks for your comments. I actually do have another version I made with a Yeast Water combo starter and using beer as well. It's one of my favorites. Here is the link if you want to check it out: http://mookielovesbread.wordpress.com/2012/12/10/onion-sourdough-yeast-water-onion-rye-ale-bread/
Ian , this is a beautiful Jewish rye. Should be great with cheese and pastrami.
Good job!
Thank you Khalid...I've been eating this all week. I just returned home after flying to Indiana for a job interview the past 2 days so I have not had a chance to bake anything this week yet.
You are dead on about it being great with cheese and/or pastrami. Have you ever eaten pastrami before? I know it is probably not something readily available or eaten in your country.
Thanks as always for the comments.
Regards,
Ian
Hi Ian,
Looks great as always. I'm about to give it a go.
I maintain a white starter and noticed that you converted your to rye. Do you think it makes that much of a difference, given that you start with just 15 grams of rye starter? Seems just a teeny bit.
Bob
Hi Bob, glad you are giving it a try.
You can certainly try to just use the AP starter but I find for a more authentic flavor you need to at least convert it over per the recipe to a rye levain.
Let me know how it comes out.
Regards,
Ian
Yes, I'd use white rye flour for the two builds, but start with 15g of AP. The proportion of AP is so small (as is the original 15g of rye starter) that I can't believe it makes much difference.
That should work out perfectly.
Good luck.
Ian
I went the whole nine yards and started by turning one gram of white "Fred" starter into the 15g white rye sour, then carried on from there, including the onions. Cut back a bit on the caraway.
Really good bread. Thanks Ian.
Bob
Sounds like it came out great Bob. Glad you enjoyed it.
Regards,
Ian