#KickUpLunch Week 2

As we move into the second week of our September Challenge, #KickUpLunch, it’s time to level up your sandwich game with something hearty and flavorful. This week, we’re excited to feature a recipe from one of our talented group experts, Donna May, who brings us her Deli Rye Bread.

Rye bread is a classic in the world of hearty, flavorful sandwiches, especially in deli-style creations. With its slightly earthy flavor, chewy texture, and aromatic caraway seeds, this bread is a staple for anyone looking to elevate their sandwiches beyond the ordinary. But Donna’s version takes things a step further.

The Beauty of Rye Bread Rye flour has a distinct character—it offers a denser texture than white flour but with a complexity that pairs beautifully with bold fillings like pastrami, corned beef, or even roasted vegetables. Rye bread has been central to European baking traditions for centuries, and Donna’s recipe keeps that tradition alive with a slight twist, giving us an option to use pickle juice for a tangy kick. Imagine biting into a sandwich with this bread as the foundation—earthy, tangy, and perfectly chewy. It’s the kind of bread that makes lunch exciting.

In addition to its flavor, this rye bread uses a preferment—a mixture of flour, water, and a pinch of yeast that ferments overnight. This method gives the bread a deeper flavor and a soft, airy crumb, while still maintaining the hearty structure you want from a deli rye.

Donna May’s Recipe for the Week: Deli Rye Bread

Here’s a quick look at the ingredients and instructions for this week’s challenge, but be sure to follow along as you bake, experiment, and share your creations with the group using #KickUpYourLunch. From the pickle juice to the perfectly placed caraway seeds, this bread is all about attention to detail and a love for traditional baking methods.

Ingredients

For the preferment:

 

• • 60g rye flour

• • 50g water

• • Small pinch of yeast

For the main dough:

 

• • 400g strong white bread flour

• • 6g caraway seeds

• • 9g salt

• • 6g active dry yeast

• • 250g water (or 175g water and 75g pickle juice)

• • Additional caraway seeds for topping

Instructions

 

1. 1. Make the preferment:
      

       

      • • In a bowl, combine the water, pinch of yeast, and rye flour.
      • • Mix until there is no dry flour left.
      • • Cover and ferment for 12-16 hours.

1. 1. Prepare the main dough:
      

       

      • • In a large bowl, combine the water (or water and pickle juice mix), yeast, salt, and caraway seeds.
      • • Mix well to dissolve any large salt crystals and hydrate the yeast.
      • • Add the flour and mix to form a dough.

1. 1. Knead the dough:
      

       

      • • Tip the dough out onto your work surface and knead for 3 minutes.
      • • Stretch it out slightly and add the preferment.
      • • Seal in the preferment and continue kneading for another 4 minutes.

1. 1. First fermentation:
      

       

      • • Place the dough into a bowl, cover, and ferment for 1 hour.
      • • Fold the dough.
      • • Cover and ferment for 1 more hour.

1. 1. Shape the dough:
      

       

      • • Shape as desired, depending on your chosen loaf style and baking tin.
      • • Wet the loaf with water and sprinkle with caraway seeds.

1. 1. Final proof:
      

       

      • • Allow to proof for 1.5-2 hours or until almost doubled in size.
      • • During the final hour of fermentation, preheat your oven to 180°C (360°F) with the fan on.

1. 1. Bake:
      

       

      • • Bake for around 40 minutes.
      • • If using a tin, remove the loaf after 40 minutes and bake for an additional 5 minutes to finish coloring the crust.
      • • For a freestanding loaf, remember to score it before baking.

Time

 

• • Prep Time: 15-19 hours (including preferment and proofing time)

• • Cook Time: 40-45 minutes

• • Total Time: Approximately 20 hours

Yield

 

• • 1 loaf (size depends on shaping method)

Equipment

 

• • Mixing bowls

• • Baking tin (optional)

• • Oven

Notes

 

• • Desired dough temperature is 25°C (77°F). Adjust proofing time if the dough is warmer or cooler.

• • The preferment is forgiving and can be left to ferment longer if needed.

• • A tin loaf can take more fermentation than a freestanding one.

Get Involved in #KickUpYourLunch

Don’t forget, we want to see your creations! As you bake and build your gourmet sandwiches using this delicious rye bread, snap some photos, share your experience, and engage with fellow bakers. You can follow the recipe exactly or put your own twist on it—the goal is to have fun and make lunch extraordinary.

Let’s see how creative you can get with your sandwiches, and remember to use the hashtag #KickUpYourLunch for a chance to be featured in our weekly showcase!

Happy baking,

Henry Hunter
Baking Great Bread at Home Admin