Deli-Style Rye Bread

More About This Recipe

• Now that the holidays (and the gluttonous holiday eating frenzies) are over, it’s time to start fresh. For some, this means getting in shape and working off the excess calories they’ve acquired over the past months. For others, it means starting new things, from knitting to hiking to… baking, perhaps? This recipe is a great place to begin that resolution.
  
  Deli Style Rye is a wonderful recipe not only because the result is tasty, but the process of making it is simple. It’s an artisan loaf, meaning there’s no frustration when it comes to shaping the bread (it shapes itself, really). There are few ingredients, but they yield a wealth of flavor. Apart from a couple tricky steps in the preparation that aren’t difficult at all to overcome, this is a great recipe for first-time bread bakers – or bakers of anything – to try.
  
  I love rye breads because of their unique, savory taste, especially those with caraway seeds. I grew up on sandwiches made with caraway rye bread, so for me, I wouldn’t have it any other way. But if you’ve never acquired a taste for those crunchy seeds, omit them. You’ll still get a good punch of that classic rye flavor.
  
  Also, if you’re not a fan of the “artisan” bread shape and would rather make this into more of a sandwich loaf, be sure to shape and place the risen dough in a greased loaf pan rather than on a cornmeal-covered pizza peel. Just continue to follow the instructions accordingly and there should be no problem.
  
  Finally, enjoy this healthy bread – even if you are on a post-holiday diet!
  
  Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!