Peter's NY deli rye recipe from Bread Baker's Apprentice remains my favourite sandwich loaf and second favourite loaf, second to my beloved pulla.
I did a half batch and pretty much followed the formula to the letter. The last time I made this bread, I chopped the onions so finely they pretty much disappeared in the crumb. For this bake, I sautéed a much coarser chop of onion. You can see some of the chunks breaking through the crust and can both feel and taste the herbaceous notes in the crumb. For the final water add I used potato water. Nice crust and very soft crumb. Yummmm!
This bread is ideal for piling on smoked meat. Today pastrami with nuclear mustard, tomorrow, smoked moose or elk butt . . . This has been my first full loaf for months. It has been a most satisfying bake.
Happy baking! Ski
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Great looking bake Ski!
To kick it up one more notch...caramelize the onions nice and slow and use those. It adds an extra component of sweetness.
I love your idea of caramelizing the onions! I too enjoy the tsweet taste of onions cooked down like that. I hve enjoyed this loaf and will try your suggestion next NY deli rye bake. Time to get those onions cut and cook them down. Great suggestion! Happy baking, Ski
Yum!
Great job Ski.
This is really great sandwich bread! Happy baking! Ski
and reminds me that I haven't made a "classic" NY style deli rye in many months now. Maybe time to get on the stick! Somehow the elk butt renders an image in my mind that I can't quite shake.
. . . of elk butt, like a pork butt, only leaner. dabrownman always teases me about elk and moose, so I thought I would stick that in there. Happy baking! Ski
buying Alaska, I always think of you in the Canadian Wilderness doing extreme skiing with your smoker in tow doing moose ribs and elk butt (which is really a shoulder and very confusing) The guy said his smoker was big enough to smoke two whole sides of moose at the same time - sort of like a quad black diamond run. It was like a tall double wide outhouse. That would be like going to heaven in my book. Just imagine how many rye loaves it would take to cover all of that meat!
Your rye is very nice and would have been perfect for the 2 slabs of ribs, 8 chicken thighs and pound of salmon we smoked on Friday when we had the future in laws over to dinner - it was awful good surf, turf and scratch with a bit left over of each.
Well done Ski and happy baking - it will be snowing like crazy before you know it
Wow, two whole moose sides is a LOT of meat! I wonder where he get's his smoking wood from as Alaska is mostly coniferous forest?
If you are imagining me towing a smoker down a ski run you are giving me too much credit. Your surf & turf feast sounds fantastic! I will have to settle for some maple smoked Char Sui pork tonight.
This is a great rye bread recipe and works well with most meats. I have enjoyed this, my first loaf in many months so well, I have started another batch. This time at Ian's suggestion I caramelized the onions. It should bring a nice sweet onion note to the bread, I hope.
The snow is starting to stick up high and overnight temperatures are sub zero, so skiing will not be long now. Likely 5-6 weeks.
Happy baking and eating!!! Ski
This is my favorite recipe ny rye bread. I us this bread for making reubens
Definitely my favourite rye bread and definitely my fave sandwich loaf piled high with pastrami and nuclear mustard. Oh YES!
Happy baking Ski