Following the BBA Challenge, we go forward with the sourdoughs, the next couple of which are made with rye flour.  Rye is low in gluten,  which increases the difficulty of handling it.  In this recipe Peter Reinhart uses a rye sponge, that’s made with a sourdough starter, rye flour, and lightly sauteed onions.  The sponge ferments for a few hours, gets refrigerated overnight, and the next day it’s mixed into a final dough with brown sugar, buttermilk, white and rye flours, and a small amount of commercial yeast.

I was a bit insecure preparing this dough – it’s easy to turn a rye dough into a gummy mess, so I paid extra attention to Peter’s advice to avoid over-kneading it.   And the onion smell was too strong, which only added to my worries and bothered my husband!

But, sometimes a bright light shines at the end of the tunnel!  This bread turned out awesome!  It delivered exactly what Peter promised: a flavorful New York deli rye bread…    My pictures don’t do it justice: it tasted much better than it looks.   😉

The crumb was tight but delicate, and the hint of onion in the background perfectly paired with the caraway spice.

My beloved, as usual, used it in a delicious sandwich creation:  grilled rib eye steak slices, sauteed mushrooms (both leftovers from last night’s dinner), and a few slices of Jarslberg cheese.   His remark afterwards:

Even Tom Colicchio would love this one!  😉

I’m pleasantly surprised by how much we both enjoyed this bread, especially because it’s my first time making this type of loaf.

Flash! Here’s something even more exciting… I enrolled in a class with Peter Reinhart himself in January!  I can hardly wait!   My Bread Baker’s Apprentice book is a little beaten up now, but  it’ll look like a million bucks once I get his autograph on it!   😉

Check the  New York deli rye made by Oggi, from “I Can do That”, by clicking here

Next on the challenge: 100% sourdough rye. That one’s REALLY intimidating.  Stay tuned…

15 thoughts on “BBA#31: NEW YORK DELI RYE

  1. Looking good Sally! I must admit I haven’t read this particular recipe, never come across onions in the first dough before, but the crust has that wonderful orangey colour that I always associate with these breads. I will have to have a look in my BBA. Hope the class turns out to be everything you could want!


  2. @Zeb: I was also surprised by the addition of onion to the sponge, but it did work quite well in the end.

    @Jackie: I don’t hit the jackpot every time, unfortunately…. wait for my next bread, and you will be forced to reconsider your compliment 🙂

    @Mags: I feel quite lucky to have his class happen within driving distance – you should catch a plane and join!


  3. Welcome to the foodie blogroll.

    You have an awesome series of breads here. I’m just now getting ready to start making my own bread, one of my areas of culinary naivety.


    • Hello, Chris!

      Thank you…. Once you start making bread, there’s no turning back! Such a rewarding experience…
      Have fun with it, and if you need encouragement or help, I am all ears… 😉


  4. I just made this one today, I think it’s a great one and a potential “repeat” recipe. Your looks a lot more substantial than mine.

    Glad you gave this a go, I’ve added you and Oggie to my “Who’s baking this” section.


  5. Pingback: New York Deli Rye, bread no. 31 in the BBA Challenge

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