Comments on: deli-style rye bread

By: Natalie

Natalie — Sat, 22 Jan 2011 22:26:00 +0000

Hi!
First of all, I want to thank you, because it’s your blog that taught about adapting recipes to be whole wheat! I’ve been playing with my bread recipes ever since and mostly results are great.))
My question is following – how do you think, can this method be applicable to using rye flour?

By: George@CulinaryTravels

George@CulinaryTravels — Thu, 03 Sep 2009 16:30:49 +0000

I love rye bread and this one looks utterly delicious. You did an amazing job, looks like it came straight from a pro’ bakery. I have bookmarked the recipe for future reference

By: Deb

Deb — Fri, 03 Jul 2009 09:51:54 +0000

I love rye bread and made this recipe a few months back. Like you I could only find the same whole grain rye, and I also used the rye flakes. What happened was, I stripped a gear on my kitchen aid mixer making this dough! ARGH. The bread was a little heavy but delicious.

By: bridget

bridget — Sun, 05 Apr 2009 23:06:00 +0000

Meg – How weird! Did you measure the flour by volume or weight? I always measure by weight. Cook’s Illustrated recipes always use 5 ounces (regular) flour per 1 cup, which is quite a bit higher than normal. When I measure by volume, it’s usually closer to 4.5 ounces per cup. So if you measured by volume, you might not have used as much flour as I did. Otherwise, I just don’t know what could have happened. I’m glad it still tasted good though!

By: Meg

Meg — Sun, 05 Apr 2009 21:40:30 +0000

I just made this and it didn’t work perfectly. I am not new to bread baking and followed the recipe exactly. I noticed the dough was a bit too wet and when the recipe said to shape it on the counter there was not way that was going to happen-it was like a thick cake batter at that point. I kneaded in some extra flour the best I could and proceeded. After baking it for an extra 10 minutes, I gave up and let it cool. The center sunk because it was not done all the way. Your photo of your dough before baking is definitely not what mine looked like… it could not even hold its own shape, and I used the exact same rye flour as you did. However, it tastes absolutely wonderful! It just isn’t pretty looking. I am surprised too because Cooks Illustrated has no never let me down.

By: Laure

Laure — Sat, 21 Mar 2009 19:48:52 +0000

Looks tasty! Lovely photos.

By: Chris @ Beyond Ramen

Chris @ Beyond Ramen — Sat, 21 Mar 2009 02:29:18 +0000

Rye bread is one of my favorites, second only to sourdough… but I’ve never made either! Yours looks fabulous, though, and so does the sandwich.

By: Kerstin

Kerstin — Fri, 20 Mar 2009 22:33:07 +0000

My hubby would love this! Your bread is lovely and really looks like it’s from a bakery!

By: Erin

Erin — Fri, 20 Mar 2009 21:50:25 +0000

This looks like a beautiful loaf of bread! My husband likes rye bread and I bet he would like this.

By: pinkstripes

pinkstripes — Fri, 20 Mar 2009 21:11:22 +0000

That is some good looking bread. I love baking bread, but haven’t made rye yet.