BBA: New York Deli Rye

      The thirty-first Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) is New York Deli Rye, and is found on pages 236-238.   

      Using the barm from the previous bread recipe, I made the second recipe in the sourdough section in 2 loaf pans so that we could use the bread easily for sandwiches and Rubens, my favorite use of rye bread.  This was wonderful bread for Rubens because it has onions in the dough which added a little extra fun and flavor to the sandwiches.  

      The ingredients:  barm, white rye flour, water, onions, vegetable oil, bread flour, brown sugar, salt, instant yeast, caraway seeds, and buttermilk or milk. 

      The process for making this one was easier than the Basic Sourdough Bread and I always love when I can throw something in a pan for forming as I am not that great at the free formed loaves which always manage to look lopsided.
      This is an easy bread to make so I'm thinking it's going to see a lot of play on Ruben sandwich days.  Delicious.  Really really good.  

      You can visit the main group and marvel the breads.  I'm getting there...Slow and Steady.  Our next challenge:  100% Sourdough Rye Bread, found on pages 239-241.