October 16, 2023 - 1:48pm
New York - Eli's and Fairway loafs
I'm taking an incredibly blind shot in the dark here, but there may be other New Yorkers here who know about Eli's Health Loaf or the whole grain bread made at Fairway every day.
I would love to get some sense of what those breads were, what they were made of and how I might make them now, no longer living in Manhattan. As I said, crazy shot in the dark. Maybe I'll hit gold and someone who worked at either will have a recipe saved somewhere. lol
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https://nutritionbyeve.wordpress.com/tag/eli-zabars-health-bread/
I've never had it.
Thank you!
Well, I guess I can look at those ingredients and try to figure out how to make it. Bit difficult without knowing moisture percentage, etc.
You determine the hydration by observing how much water the dough can absorb during mixing.
Like so:
https://www.thefreshloaf.com/node/71297/20221020-simple-100-wholewheat-bread-clas
Yippee
Thank you!! I will look at that link. It also appears someone has put some kind of recipe for Eli's bread on the NY TImes Cooking App.
It's just whole-wheat bread with a few seeds added, and you can determine the ingredient ratio to suit your taste. It's easy to make, and I've even made it in an air fryer.
You can do it! Let me know if you need help.
Yippee
https://www.thefreshloaf.com/node/73433/20231031-air-fryer-bread-machine-100-ww-honey-seed-bread-clas
Yippee
Thank you so much. How do you get the loaves square/rectangular like that and without a domed top?
The flat top came from baking with a lid. If you fancy the dome shape, bake it without the lid.
Yippee
So even though I'm not using an air fryer, are you saying I can use the same ingredients and amounts in a regular loaf tin in the oven?
The amount of ingredients depends on the size of your tin. My tin is 11.5 cm x 11.5 cm x 10 cm, and I used 500 g of dough. You can apply the same weight-to-volume ratio to your tin to calculate the amount of dough needed.
Baking in a regular oven may require a slightly different temperature, so you might need to adjust that as well.
Yippee
Hey no problem, I'll take a shot at this! Though I don't have any insider info on those specific breads, here's my best guess as a fellow New Yorker missing those iconic local foods:
Eli's Health Loaf was probably a hearty homemade-style whole wheat bread, right? Big rustic slices with nuts and seeds baked right in. Maybe some honey for sweetness? I'd experiment with a basic artisan whole wheat loaf recipe, then mix in raw sunflower seeds, chopped walnuts, oats, and drizzle some local honey over the dough before baking for that authentic Eli's vibe.
And Fairway's whole grain was so good! Dense but soft slices for the perfect morning toast. I'd guess it was made with a blend of whole wheat and rye flours, plus some good sourdough starter for that tangy flavor. You could try mixing different whole grain flours at home to mimic that signature texture and taste. A little molasses or caraway seeds could nail that old-school Jewish deli rye vibe too.
Hey, thanks!
How are you getting all those great tips without having any insider info though? I guess you remember having tried those breads?
Hey, I'm finally looking into this. Been a bit busy.
Would you happen to have a recipe that would work here?
I had tried this one before. Do you think that would work with what you're saying?
No no, I prefer the flatter shape, that's why I asked.
So I should look for loaf pans with flat lids.