50 Percent Whole Grain Half Sprouted Jewish Deli Rye with Caraway and Minced Dried Onion
I was a busy week around the homestead. We hit 100 F for the first time and it was 86 F in the kitchen. It was Cinco de Mayo and we were continuing our quest to make better pastrami than Katz’s in NYC at home in the smoker.
We already make a pretty good Jewish Deli Rye but using 40% whole grain rye and 10% whole grain wheat, half sprouted with caraway and minced dried onions takes it up a notch on a health and taste front. This is what JDR was always supposed to be! With homemade pickles, mustard and pastrami, this sandwich is the best we have managed in our quest.
We were going to head out to our local Mexican hole in the wall place for dinner las t night to celebrate Cinco de Mayo but they don’t serve liquor of any kind and CdM without a Prickly Pear Margarita and Mexican beer sot of defeats the whole idea of fiesta where I come from.
Now that is some kind of Pork Carnitas
My wife’s favorite taco is pork carnitas and they take all day to make the way abuelas do in Mexico. Then making the flour and corn tortillas, sides of red and green sauces, Pico de Gillo, beans and green rice. For an extra upping of the ante we decoded to do the carnitas with a light mole too. This is the great thing about making food and bread at home…….you can make it any way you want or like!
Once the whole grains were sprouted and milled, we sifted out the 15% hard bits and fed them to the starter to make the levain first and then the high extraction whole grains were used to finish it off. The pre-fermented flour for the levain came in at 15%
Since we didn’t start the sprouting on Monday as usual we were a day late with the bake so the 3 stage, 100% hydration levain was only retarded for 12 hours after it doubled after the 3rd feeding. Since it was so hot in the kitchen the first 2 stages were limited to 2 hours each and the levain easily doubled after the 3rd feeding in 4 hours making for an 8 hour process.
We stirred down the levain when it came out of the fridge to warm up as we began the autolyze for the dough flour that was make up of sprouted and whole grain high extraction flour and the 50% King Arthur Bread Flour with the dough liquid getting the overall hydration to 75%, 3.2% Barley Malt Syrup with the 2% salt sprinkled on top.
Once the Levin had risen 25%, about an hour later, it was added to the autolyze and we did 3 sets of slap and folds of 60, 20 and 20 slaps each and 3 sets of stretch and folds of 8, 4 and 4 stretches each. The 2.4% each of caraway seeds and rehydrated and drained minced, dried onions were added during the first set of stretch and folds.
All of the gluten development was done on 20 minute intervals. We let the dough rest for 30 minutes before pre-shape and shaping into a squat oval and placing it into a rice floured basket seam side up. It was immediately bagged and placed into the fridge for a 20 hour retard.
The dough proofed well in the fridge so when we took it out the next morning we also immediately fired up the oven to the 500 F pre heat with the combo cooker inside. We un-molded the dough onto parchment on a peel, put a cornstarch glaze on it, sprinkled it with corn meal, slashed it twice, slid it into the CC and into the oven it went as we turned the oven down to 450 F.
After 20 minutes of steam, we took the lid off and turned the oven down to 425 F convection and continued baking for another 15 until the bread was 208 F on the inside. We did take the bread out of the bottom of the CC 5 minutes after the lid came off and let it finish baking on the stone so the bottom would not burn. When the bread came out we glazed it again with corn starch and left it to cool on the rack
.
It sprang and bloomed well enough. It sure smelled like caraway and onion when the lid came off. We look forward to seeing the crumb once the loaf cools and we slice it for a lunch, pastrami sandwich. The crumb came out soft, moist and open. The pastrami sandwich for lunch was awful good! This bread is delicious and beautiful inside and out, The sprouted whole grains come though with the caraway and onion. It is our favotite JDR style bread - far and away. You will never go back to that crap at Katz's at 10 times the price:-)
Check out the Christmas tree llettuce when it goes to seed after coming up volunteer. Just canlt ewat it all..........Looks like a forest of pine trees.
Formulal
Bran Levain 15% pre-fermented flour @100% hydration
Sprouted rye flour 20%, sprouted wheat flour 5%, whole grain rye 20 %, whole grain wheat 5%, KA Bread Flour 50%
Water 75% overall including levain nic barley malt syrup.
3.2 % BMS, 2.4 % each caraway and dried re-hydrated minced onion (dry weight)
Make sure to have a salad with that other Cinco de Mayo stuff! A picture of Lucy the Baby Doll squinting into the sun
Comments
Wish I could join the party! Hi, Lucy!
We sure do. Lucy sends her best and now the temperatures are back in the 80's. Yea!
Happy baking
I always hear that "that deli" serves the best pastrami on so so rye bread. I never had pastrami because I always opt for corned beef, but seeing your sandwich all made from scratch makes my mouth water that I want to taste it now, at least know what does pastrami taste like! Must be so tasty! Never had a chance to encounter caraway too, the only bread spices I tasted are anise and coriander seeds, will they do in place of caraway?
Love this post and all other stuff and the lettuce in the garden and Lucy!
beef and pastrami is that corned beef is boiled and pastrami is smoked. Both are cured in salt or brine with similar spices. Some famous pastrami is also steams after it is smoked - like Katz's supposedly. I don't steam mine because I don't my hard work of bark making being steamed into water in the bottom of the pan. i use a dry rub for the point only which is thinner, has more fat and is tastier than the flat portion of the brisket.
Rye bread is sometimes spiced with caraway and sometimes with other bread spices like anise, fennel and coriander or all 4 which is what I usually do. In America most JDR are spiced with caraway.
My wife is trying to get me to cut down the lettuce Christmas tress today so I made some stock yesterday to make an old French classic -lettuce soup today:-)
Glad you liked the post Job and Happy baking
in the sunshine :) Its getting very cold where i live, so i wish i could also sit around in the warm sun!
Beautiful looking loaf. That crumb looks super soft and moist. Yum!
I've seen a ton of recipes for JDR but i've never tried it.
I think this one (or some variation) is being tried next and then after that, we'll see about that 100% rye :)
Happy baking Dab :)
whole rye. I prefer 40% whole grain rye that has the germ and all the bran in it along with 10% whole wheat to get the whole grains up to 59% total but still getting a light, soft, airy crumb. I don't like the normal texture of JDR crumb - dense isn't my goal with any bread! The caraway at 2.5% was just right for me. Others like it with more caraway but it comes through well enough. I think If was going to use the 4 bread spiced I would up the mix to 5% with the caraway half of the mix. For that 100% rye you will want 8% .bread spices with half being caraway. I didn't put any spices in my last 100% rye and I missed them.
Glad you like the post 007. We love this bread.
i aim for with bread.
I've just made my own dried minced onion. it was easier than i thought :)
Looking forward to seeing how this turns out!
Thanks for the tips.
put them in the bran levain and let them perfume the whole bread from there. You can also put them in them in a scald with some rye flour and the seeds and add that to the autolyse as sort of a Tang Zhong. So many ways to make fine tasting bread:-)
Excellent looking bread as always and the carnitas are mouth-watering. A few questions about the pastrami because I've tried and was disappointed in the result. How long did you smoke the corned beef, at what temp, and was it a wet or dry process?
Stu
thick to need a brine and injection for the thick parts if you did a whole brisket. Points have the fat too so they taste better and cost less:-) The thing to remember is to soak the meat for 24 hours after curing changing the water often to get enough of the salt out. Then let it dry for 24 hours uncovered in the fridge. Then give it a good dry rub using the spices of the cure but no salt.
I smoke a 3 pound point for 5 hours using a mix of apple, cherry, hickory and pecan at 225 F till it hits 195 F. You can then steam it after it cools but I don't because I love the bark just the way it is. This bread was lovely with the pastrami,home made deli mustard, Muenster cheese zapped for 40 seconds in the MW and couple of home made dill pickles on the side.
I posted my pastrami recipe which was based on Eric Hanner's recipe for pastrami and his favorite rye bread. He was the one that got me into really getting serious about pastrami and rye:-) I will try to find the post and see if it has changes since posting - I would be surprised if it didn't. Glad you liked the post Stu. That pastrami looked pretty barked before slicing
I don't think it can get any better than this one DA and Lucy! What an awesome looking crumb and that Pastrami alone is enough to make me fly to Arizona and join you for lunch! It certainly beats the sad corned beef I had in Hong Kong at a so called "NY style Deli" :).
Love that climbing lettuce too!
I'm hoping our weather will finally start warming up. It's been in the 50's all week and tomorrow after some rain it may get to 65 if we are lucky. I've got a lot of catching up to do with the gardening after being away for two weeks. Also have to post my bread I baked earlier this week.
Happy Baking and hello from Lucy's friends on the East Coast!
and now have to go bake and get the hardy ones and the ones that were too close to the garden stuff. The volunteer red pepper plant growing under the orange tree, is now going on its 3rd year of producing peppers. I just picked 6 smaller ones off of it to make etouffee the other day. It is so old, the stalk has turned into the bark of a tree about an inch in diameter. Have to cut the grass today too.
2 days of 100 F this past week and then 80 F today - it must be Spring!
That pastrami sandwich was worth all the effort too. Very tasty indeed.
Lucy sends hers best to her furry friends in the cool climes back East and we can't wait for your next creative post.
Happy baking Ian
The girls' tin bath and paddle across the Pond to join you, Dabrownman. That lot is making me hungry. Seriously...
I adore pastrami, but what I can buy here is only middling at best. Have always wondered about making it - don't suppose you'd be so kind as to share the recipe?
It was Lexi's official "Gotcha Day" on the 5th - can't believe she's been a purrmanent resident of Casa Witty for two years. When I say "official", she was here for a couple of months as a foster cat first. Treated them both to some trout and chicken - do so love to spoil them :-) It's been warm here the last few days (20-ish i.e. pushing 70), and the girls are in their element. The downside here is the steady stream of presents, which included a pheasant chick amongst other things...
Do give Lucy a head rub from all of us :-)
for the Meat Week post here http://www.thefreshloaf.com/node/34808/meat-week
I went ahead and made the changes for what I do now
I don't use a brine
I don't use a brine. For 1 or 2 briskets, a brine isn't needed and I get much better results with a dry cure. If I hand a Jewish Deli and doing 100# of whole brisket a day , then I would use a brine for those mass quantities.
Here you go - Enjoy!
Dry Pastrami Cure - For a trimmed 5 pound flat
5 T pink curing salt
2 ½ T dark brown sugar, packed
2 1/2 T freshly ground black pepper per pound
5 tsp each garlic powder and ground coriander
1 T crushed juniper berries
Directions
Trim surface fat to 1/8″ this is important so that the cure fully penetrates the meat but the enough fat remains to keep the flat moist during smoking fat side up.
In a small bowl, mix all ingredients well, making sure to break up any lumps of sugar.
Rub mixture into all sides of brisket, and work it in well- do not rub off excess. This will be enough cure to have zero left over or a 1/4 left over for a trimmed 4# point. portion. What I made this time was a 3 pounder - tiny!
Wrap brisket in two layers of plastic wrap so that no air can get in and place it in a container so the liquid that comes out doesn’t get all over the fridge. Turn the brisket over twice a day for 5 days.... 4 days for a 4 pounder and 3 days for a 3 pounder.
After 5 days of curing, remove the brisket from the wrapper and rinse well under cold water from the tap rubbing off the cure as you rinse.
Place the meat in a container and cover with cold water by 2 inches, with some ice to keep the water cold. Let the meat soak for 40 minutes. Do this 3 times, then cover with 6 " of water and ice and put in the ridge for 8 hours. Change water every 6 hours until 24 hours is up
Pat dry with paper towels, apply smoking rub and let sit in the fridge uncovered for 24 hours.
Dry Smoking Rub - for a 5 pound flat
3 T coriander seeds
2 T black peppercorns
2 T yellow mustard seeds
1 T white peppercorns
1 T dried rosemary & thyme
1 T of juniper berries
5 garlic cloves
Brown Deli Mustard
Dry Rub Directions
Combine ingredients and coarsely grind in a spice grinder or coffee grinder. Pour ground mixture into a bowl.
Rub cured meat with deli mustard.
Apply the dry rub to the brisket generously and message the rub into the meat and place onto a rack in a pan fat side up to lift it off the bottom and allow the air to circulate..
Air dry the uncovered brisket point in the refrigerator for 24 hours before placing it in the smoker.
Remove brisket from the refrigerator and place it in a pre-heated smoker, at 225 - 250 F.
Apply 6 hours of smoke for the larger flat and 5 hours for the 3# point. I used a mix of hickory, apple, pecan and cherry in the electric 30" smoker The pastrami is done when the internal temperature in the middle reached 195 F in my case - 5 hours total - for a point - it could be 8 hours for the larger flat or larger point. You can take it off at 160 F if in a hurry but it isn't nearly as good. I can control the heat perfectly in the electric smoker - a bullet water smoker works well too.... but takes way more tending. I just add more water and wood chips every 75 minutes.
Wrap the brisket in two layers of plastic wrap and place it fat-side up in the fridge when cool. Leave it in the fridge for 24 hours. Slice very thin across the grain so the meat is as tender as possible. Pastrami sliced thin on good rye bread with some fine smoked Gouda or Muenster cheese, kosher dill pickles and Dijon mustard..... warmed in the micro wave till cheese melts or a panini press – Yummy!
You can also steam the pastrami after it has cooled from the smoker and serve it warmed that way like Katz does in NYC but it won't be a s good.
Lucy loves her belly rubs. She wouldn't get out of bed this morning, even for breakfast, without getting one - Jeeze - totally spoiled!
Happy baking Reynard
Forgot the Mustard! The Dry run=b sure sticks better thand the muste=ard really helps the flavor of the bark too.
Alas, there's something of a spanner in the works, as I don't have a smoker :-(
Well, not anymore. I used to have a smoke chimney (designed and built myself) that fit over an old charcoal BBQ. Sadly, the el-cheapo bbq rotted away and I never replaced it, simply because I didn't use it enough - that's the British weather for you. Just get a disposable tray these days...
Just wondering if a low oven might do the job instead?
I do a similar sandwich, but in a pannini roll with mild polish mustard and emmenthaler cheese. Just the thing for lunch with a nice mug of tea.
The girls say to tell Lucy that there's nothing wrong with being totally spoiled - it's the natural order of things... ;-)
but most of the flavor is in the smoke so it won't be at all the same. You would want to supply steam to the oven the whole time too or the meat will dry put, I have a steam pan in the smoker that is refiilled when the wood chips are added every hour and 15 minutes. I have seen people smoke in their oven using a pan with wood chips on the bottom and a rack with the meat covered in foil s the smoke doesn't escape.
Jury-rig a cloche or something, though juggling smoke *and* steam in my oven might be a challenge LOL...
All I need now is to snaffle me a beef brisket - though they're as rare as hen's teeth on the clearance shelves. Although I did nab a pack with two 8-oz sirloins on Monday night. The girls, of course, had to check first whether it was fit for consumption ;-)
some fine left overs ever since:-) The bread was just the icing on the cake. Making black mole, bean/, cheese and pork carnitas, smothered burritos tonight. Glad you liked the post and
Happy baking
Good that prudish America has no law against aggravated food porn!
Enjoying your delicacies from my Germany trip, where I was sad to notice that more and more hotels and inns apparently get their bread and rolls frozen from restaurant suppliers - sic transit gloria mundi!
Tell Lucy she looks fabulous!
Karin
led to Bread Manna the hotels still won't cooperate with some good bread! I think there are fewer and fewer folks like us who appreciate good bread and comment when it is missing.... and it costs a lot more too. Take away the German Wurst and there would be riots:-) Sad really. Maybe one day a BB industry will spring up to cater to the rest of us?
Lucy says to travel safe, eat well and enjoy despite the lack of in house made decent bread. Glad you liked the porn......eeeerrrr.....Post.
Happy Baking Karin
That's one beautiful boule. But I have to tell you. It reminds me way more of a corn (korn) bread than a Jewish Rye. I didn't have to take too many steps from outside our Bronx apartment door to reach Parkdale, Pato's or Snowflake (the neighborhood fancy-arsed joint) bakeries. The Corn Breads were always monsters frequently divided for sale into halves or quarters due to their enormous girth. Always dense and crusty, but never with caraway, that was the domain of the rye breads. And light colored as your is vs. the dark that rye can frequently exhibit. But I never remember any rye bread having onions inside. Not that it was necessarily a no-no, but that it just was never a part of a NY Jewish Rye or Corn. At least in my neighborhood.
But ain't that the beauty of TFL, where the world of breads and our own creativity is our oyster?
and know... the link below explains this better than we could. For me it is Tzitzel from Pratzel's in St Louis. The Jewish Bakery Rye: Corn Rye, Pumpernickel, Onion Rye, Caraway Rye and all the combinations of these by all kinds of names and others is the legacy treasure.
This bread is a combination of several of these and not the right shape or scoring either. I didn't have any altus or it would have been in there too and none of these breads has a 3 stage bran rye sour, or an overnight shaped retard, or sprouted rye and wheat flour, or made all by hand without the use of machines either:-) But this one is the JDR that I wish I had grown up with - with some pumpernickel altus included. I guess you can call this Lucy's JDR!
http://www.kingarthurflour.com/blog/2016/03/22/make-jewish-rye-bread-part-1/
And the sad death of Pratzel's
http://www.stlmag.com/dining/The-Hole-in-the-Bagel-Pratzels-Bakery-Closes-After-100-Years/
Thanks for your memories of JDR and happy baking