Go Back
Homemade deli rye bread loaf with rustic crust and sliced pieces on parchment

Traditional Deli Rye Bread Recipe Made at Home - Simple, Hearty, and Flavorful

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Rise Time 2 hours 15 minutes
Total Time 3 hours 15 minutes
Course Bread, Side Dish
Cuisine American, New York Deli Style
Servings 12 Slices

Ingredients
  

  • Rye soaker (optional but recommended): 1/2 cup medium rye flour
  • 1/3 cup warm water
  • 1 teaspoon apple cider vinegar or lemon juice
  • Dough: 2 cups bread flour
  • 1 1/2 cups medium rye flour (plus extra for dusting)
  • 2 teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 1 tablespoon caraway seeds (plus more for topping, optional)
  • 1 tablespoon sugar or honey
  • 1 tablespoon vegetable oil or softened butter
  • 1 cup warm water (plus 1–3 tablespoons more as needed)
  • 1 tablespoon unsulfured molasses (optional, for color and depth)
  • 1 tablespoon vital wheat gluten (optional, for extra structure)
  • Cornstarch glaze (for shine): 1/2 teaspoon cornstarch
  • 1/4 cup water
  • Tools: Stand mixer with dough hook (or a bowl and sturdy spoon)
  • Large mixing bowl
  • Baking sheet or loaf pan (8.5x4.5 inches)
  • Parchment paper
  • Sharp knife or lame for scoring

Instructions
 

  • Make the rye soaker: In a small bowl, mix 1/2 cup rye flour, 1/3 cup warm water, and vinegar. Cover and let rest 30–60 minutes. This softens the rye and boosts flavor.
  • Mix the dry ingredients: In a large bowl, combine bread flour, 1 1/2 cups rye flour, instant yeast, salt, caraway seeds, sugar, and vital wheat gluten (if using).
  • Add the wet ingredients: Stir in the rye soaker, warm water, oil or butter, and molasses (if using). Mix until a shaggy dough forms. If it’s too dry, add water 1 tablespoon at a time.
  • Knead the dough: Knead by hand for 8–10 minutes or in a stand mixer on medium-low for 5–6 minutes. The dough will be slightly tacky but should pull away from the bowl. Dust lightly with rye flour if sticky, but avoid over-flouring.
  • First rise: Shape into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until puffy and nearly doubled, about 60–90 minutes.
  • Shape the loaf: Turn the dough onto a lightly floured surface. Gently press into a rectangle, then roll it up tightly into a loaf, pinching the seam closed. Place seam-side down on a parchment-lined baking sheet or into a greased loaf pan.
  • Second rise: Cover and let rise again until the loaf has risen by about 60–75% and springs back slowly when poked, 45–75 minutes depending on room temperature.
  • Preheat the oven: Heat to 425°F (220°C). Place a small oven-safe pan on the lower rack for steam (optional, improves crust).
  • Make the cornstarch glaze: In a small saucepan, whisk cornstarch with 1 tablespoon water to make a slurry. Add remaining water, bring to a brief boil, then cool. Brush a thin layer over the risen loaf. Sprinkle extra caraway seeds on top if you like.
  • Score and bake: Use a sharp knife or lame to score 3 diagonal slashes across the top. Pour 1/2 cup hot water into the preheated pan for steam (if using). Bake 15 minutes at 425°F, then reduce to 375°F (190°C) and bake 18–25 minutes more, until deep brown and the internal temperature reaches about 200–205°F (93–96°C).
  • Finish with glaze: Brush a light second coat of cornstarch glaze on the hot loaf for shine. Cool completely on a rack—at least 1 hour—before slicing for clean, thin slices.