Sunday, April 10, 2011

New York Deli Rye: Baking Through the Bread Baker's Apprentice

I know its been four months since my last post on this book, but I still intend to get through it. I've just started refreshing my sourdough starter again (after some neglect) so I can finish off the final recipes. I've made this bread before, and this time around made rolls for lunches during the week. It is wonderfully tasty for all kinds of sandwiches, especially reubens.

GENERAL NOTES:
1. I have no idea what "white rye" flour is, and in any event the bulk food store where I get my flour only sells one kind of rye flour.
2. I always find this dough to be rather wet and end up adding in plenty of bread flour so it can actually be kneaded. I'm not sure if this is because of the onions, or what. It still tastes great in the end, though.
3. I left out the caraway seeds because I don't really like them.
4. I made 4 oz rolls instead of loaves, and baked them at 400 degrees for 15 mins.

VEGAN NOTES
1. Replace buttermilk with soy milk.
2. Make vegan buttermilk by replacing 1 tbsp of the soy milk with apple cider vinegar and whisking.
3. Brush with soy milk instead of an egg wash.

7 comments:

j3nn.net said...

Those rolls look amazing!! I have that book on my amazon wish list. Can't wait to try it.

Nikki said...

Yum. Rye bread is my absolute favorite, especially when made into a vegan reuben.

csvanarragon said...

Thanks for connecting me with Peter Reinhart's books. I've become a fan through your blog. I love his slow fermented breads--and I bought myself a copy of the Bread Baker's Apprentice so I can slowly work my way through it, too! Your rye rolls look great.

Shane said...

White Rye is the flour milled from the center of the endosperm of the wheat kernel. Cream/Light is from the next layer and dark is from the outer most layer.

super stoked to try the reubens!

SVEN said...

this is incredible, i can't wait to reblog some of these recipes. i have been looking for something like this for awhile... my first kid is going to be born nov 1-ish, just trying to learn all i can before the big day.
thanks!
Sven
www.onenewdad.com

Binx said...

These looks delicious! White rye flour, like white wheat, has the bran and germ removed. it is much lighter in color than whole rye, and it makes a less dense bread, too. bread made from whole rye flour is usually verrrry dense and heavy, so I'm not sure which one you used... because your rolls don't look dense and heavy!

Conner Jones said...

Watching you bake through this book has really inspired my family to bake fresh bread bi-weekly as opposed to purchasing bread at the grocery store. Not only does it always taste good but it's a much cheaper option