Here we are at the second bread in the sourdough section of the book—New York Deli Rye.
I'm baking my way through Peter Reinhart's award winning book, The Bread Baker's Apprentice, along with a number of other amateur bakers (I'm not sure how many are still with us, and a few have finished!). Want to join in the madness, or just learn more about this semi-crazy undertaking? Check out the following links:
- Pinch My Salt BBA Challenge page—master resource for the challenge
- Buy the Book Bread Baker's Apprentice by Peter Reinhart
- List of Breads See what's coming up.
- Blogroll See who's baking. Great list of some amazing foodie (and not-necessarily-foodie) blogs.
- Flickr Group Photos, photos and more photos!
- Twitter Search for #BBA to find challenge tweets.
This bread also called for 2 cups of onions. I'm not much of an onion person, so I skimped on that, adding less than 1 cup. I have texture issues with onions. With the way the onions just melt right into the bread, though, it wasn't an issue here. Next time, I'll add the full amount.
I also omitted the optional caraway seeds, but I found something else. These:
Charnushka seeds. I discovered them while pouring over a Penzey's catalog. I placed a large order before Christmas, purchasing both presents for family and friends and a few things for me. I can't help myself, plus I love seeing all of the new-to-me spices available. And this was one. It caught my eye because, according to the description in the catalog, charnuska is
"Tiny, black, smoky flavored seeds found atop Jewish rye bread in New York. Used in Armenia, Lebanon, Israel, and India. Also referred to as black caraway or kalonji, charnushka is used heavily in garam masala."
I knew I had a number of rye breads coming up in the BBA Challenge and thought I'd give them a shot.
Before anything can happen with the bread, though, you have to sift rye flour. That is, if you can't find "white rye" flour ready to go. To get white rye, you need to sift regular rye to remove the bran. In fact, you need to sift it twice. So I did. There was a fine mist of flour dust all over my kitchen.
I was really surprised at the amount of bran in the flour.
This recipe made a LOT of bread. Two nice sized loaves, so I gave one to a friend. It was perfect timing, too, as St Patrick's Day was just around the corner (I made this a while ago) and corned beef would be aplenty!
I wasn't sure what to expect with this bread, but I ended up really liking it. The crumb was soft and flavorful and the crust was nice and crusty. The charnushka seeds added an almost pepper-like flavor to the bread, giving it a bit of a "bite" that I really enjoyed. So far, this is the one sourdough I would make again.