New York Rye Bread

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Orwashers Artisan Bread: 100 Years of Techniques and RecipesRye bread is a New York institution. Our recipe for rye bread is the definition of old-world flavor. It has been a metropolitan favorite through the generations because of its chewy and sour interior generously decorated with caraway seeds, and a chewy crust. Rye bread is the ultimate pairing for cured meats and cheeses and just the right loaf for a truly New York deli sandwich.

  • Yield: 4 Loaves


  • 2.44 lbs (1.11 kg) bread flour
  • 1 lb (453.6 g) rye biga
  • 1 lbs (639.6 g) water
  • 9 lb (40.82 g) salt
  • 2 lb (9.07 g) instant yeast
  • 1 lb (45.36 g) caraway seeds (optional)
How to Make It
  1. Set up stand mixer with a dough hook.
  2. Place flour, rye biga, water, salt, yeast, and caraway seeds in mixing bowl.
  3. Mix on medium-low for 4 minutes.
  4. Mix on medium-high for 7 minutes.
  5. Dough temperature should be between 76°F and 78°F/24°C and 26°C.
  6. Dough should appear shiny and pull away from the mixing bowl.
  7. Do the dough test.
  8. Take dough out of mixing bowl and transfer to lightly oiled airtight container.
  9. Let dough rest on countertop for approximately 2 hours. Dough should double in size.
  10. Roll dough out of container onto a lightly floured work surface (marble or butcher block is ideal).
  11. Cut dough with a scraper into 4 even squares/rectangles, approximately 1.25 lbs/567 g each.
  12. Shape each into a free-form oval.
  13. After shaping, cover the dough with plastic wrap and let it rest 6 hours in the refrigerator.
  14. Then let it sit out on the counter for 90 minutes.
  15. Make 4-5 scores in the dough across the shorter width of the loaf. Scores should be 1 in/2.5 cm apart and approximately 1 in/2.5 cm from either end of the dough.
  16. Preheat oven to 475°F/245°C.
  17. Bake for 40 minutes until crust is golden.

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