How To make Deli Corn Rye
1/2 c Cold water
6 tb Yellow cornmeal
1 c Boiling water
1 tb Crisco
2 ts Salt
1 tb Dry yeast+ 1 t. (or 1 cake)
2 1/2 c Rye flour
1 1/2 c Unbleached flour
1 c Cold mashed potatoes
1 tb Caraway seeds
Cornmeal; quantity sufficien 1/4 c Water
1/2 ts Cornstarch
1 ts Caraway seeds
1. Lightly grease large bowl; set aside. 2. Combine cold water and cornmeal
in 2 quart saucepan over medium high heat. Add boiling water and cook 2 minutes, stirring constantly. Stir in Crisco and salt. Let mixture cool to lukewarm. 3. Combine yeast, rye, flour, potatoes and 1 T Caraway seeds in mixing bowl and blend. Add cornmeal mixture and blend thoroughly. Turn out onto lightly floured surface and knead until stiff but still slightly sticky. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume. 4. Grease baking sheet and sprinkle lightly with cornmeal. Punch dough down, shape into loaf or rounds and place on baking sheet. Cover with plastic wrap and let rise in warm place until doubled in volume. 5. Preheat oven to 375 degrees. Bake bread 40 minutes. Combine water and cornstarch in small saucepan and bring to boil;boil 1 minute. 6. Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds. Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped. Cool on rack. This recipe was billed as tasting like the bread used at deli for corned beef sandwiches. Judy Lausch DGSV43A
How To make Deli Corn Rye's Videos
Katz's Corned Beef History | Behind The Counter at Katz's Deli
On this week's episode of Behind the Counter, we're taking a deep dive into our corned beef process. It may be a simple recipe, but it requires a lot of patience! And once corned beef is prepared properly, it's a versatile deli staple that we use in many of our classic dishes.
Want to learn more? Check out our website for more history, deli FAQs, and our nationwide shipping program:
Check back each week for more exclusive content from Katz's Deli!
THE ULTIMATE DELI SANDWICH: Pastrami on Rye
Pastrami on Rye is one of THE ultimate deli sandwiches, but unfortunately you can't get it everywhere so today we're making our own completely. We're brining, rubbing, and smoking the pastrami, and making the caraway rye and grainy mustard from scratch. It's a lot of work, but believe me when I say that you're in for a huge payoff.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR
Pink Salt
6qt Cambro (food bucket)
Boos Block Cutting Board:
Couche:
Kitchen Aid Mixer:
Immersion Blender:
Challenger Bread Pan:
INSTANT READ THERMOMETER:
FOR THE BEEF:
Brine:
• 125g or 7 Tbsp salt
• 50g or 4 Tbsp sugar
• 15g or 2 1/2 tsp pink salt
• 4 garlic cloves, smashed
• 8-10g or 1tsp black peppercorns
• 10g or 5 tsp mustard seed
• 5-6 bay leaves
• 10g or 5 1/2 tsp coriander seed
• 1 sm pinch ground clove or 4 whole cloves
• 1000g or 1L water
• 1000g or 4-5 c ice (if using cups, amount will depend on size of ice)
Combine dry ingredients and water in a large pot over high heat for 10 mins.
Beef Brisket:
• About 6lbs or 2.75kg flat cut brisket
Cut brisket into 2 equal pieces. Add to large (about 8qt) container with cooled brine. Cover and refrigerate for 7 days.
Rub:
• 50g or 8 Tbsp whole black peppercorn (toasted)
• 50g or 10 Tbsp whole coriander (toasted)
• 50g or 2 3/4 Tbsp salt
• 50g or 4Tbsp sugar
• 10g or 3 1/4 tsp garlic powder
• 3-4g chili flake
Blend on high for 5-10 seconds to a coarse grind.
Lay 1/2c of the rub onto a sheet tray. Lay brisket halves on top. Sprinkle rub on top and sides of meat. Smoke for about 6 hours, flipping halfway through. Cover in 2-3 layers of foil and cook in 300F / 148C oven for 8-9 hours.
FOR THE MUSTARD:
Finished Mustard For Sandwich:
• 225g or 3/4-1c grainy mustard (recipe below)
• 150g cooked mustard paste (whisk together 50g/3Tbsp water, 50g/3Tbsp white distilled vinegar, 50g/8Tbsp dried mustard powder and simmer on high for 4-5min)
• 75g or 1/3c water
• 75g or 1/3c white distilled vin
• 8g 1.5 tsp salt
• 2g or 1tsp turmeric
Blend ingredients on high until smooth. Refrigerate.
Grainy Mustard:
• 100g or 9 Tbsp brown mustard seeds
• 100g or 9 Tbsp yellow mustard seeds
• 250g or 1c white distilled vinegar
• 250g or 1c water or beer
• 50g or 1/4c cider vinegar
• 12g or 2tsp salt
Combine ingredients, cover, and let sit at room temperature for 7 days.
Use an immersion blender to puree for 4-5mins.
FOR THE CARAWAY RYE:
• 265g or 1c +1Tbsp warm water, 86F/30C
• 300g ripe poolish (all of your poolish from night before)
• 4g or 1 rounded tsp instant yeast
• 335g or 2 2/3c AP flour (11.7% protein)
• 85g or 3/4c dark rye flour
• 17g or 3 tsp salt
• 8g or 1 rounded Tbsp whole caraway seed
Combine all ingredients except caraway seeds into stand mixer with hook attachment. Mix on low for 3min. Increase speed to high & mix 4 min. Add caraway and mix to incorporate.
Place dough in lightly oiled bowl, cover, and let sit for 30 min. Perform a strength building fold as shown @8:18. Cover and let sit at room temp for 30 min. Perform a 2nd strength building fold. Cover and let rise for 60min.
Flour work surface & shape as shown @9:04. Proof seam side up in couche or batard basket for about 45min at room temp
Preheat cooking vessel for 30 mins @ 500F/260C. Sprinkle cooking vessel with semolina and place loaf seam side down. Score, cover, and bake at 480F/248C for 18min. Remove cover and bake at 465F/237C for 25min.
Poolish
• 150g room temp water
• sm pinch instant yeast
• 150g ap flour (11.7% protein)
Combine and ferment on counter for 12 hours.
#pastrami #pastramionrye #carawayrye #howtomakepastrami #pastramisandwich
|| MUSIC ||
––––––––––––––––––––––––––––––
EPIDEMIC SOUND: Get a free trial with this link:
bensound.com
––––––––––––––––––––––––––––––
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
How to make EASY no-nonsense RYE BREAD | Detailed Recipe
Rye bread may sound like a daunting project. I will show you just how easy it can be. It is truly one of the simplest breads to make of all. The treacle in the dough gives it a dark colour and a deep rich sweetness. Toasted seeds popping between your teeth as you eat it. This bread will stay fresh for a long time so you can easily let it sit for a while.
???? Get the recipe ➡️
----------------------------------------------------------------------------------
???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
----------------------------------------------------------------------------------
???? If you would like to support my work click here ⤵️
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
Bread without kneading, incredible recipe for tasty sourdough rye-bread [tutorial, how to make]
Who says bread making has to involve strenuous kneading? It doesn’t have to be like that! Michel teaches us how to make sourdough rye-bread. The great thing about his recipe is there is no kneading involved. The preparation of this bread is done in 10 minutes.
Here is the list of ingredients:
590 grams / 1.3 pound of rye flour
540 ml / 18.3 fl oz of water
13 grams / 0.46 oz of salt
6 grams / 0.21 oz of sourdough bread starter
TL;DW
Mix all the ingredients. Put in breadform and leave in a warm place to rise for 24 hours. Bake at 200 degrees for 1 hour and 5 min.
Check out Michel and Sina at their permaculture garden:
How to make Deli Rye Bread | Perfect Jewish Style Sandwich Loaf Recipe
This is an awesome alternative to the regular white sandwich loaf.
By using a portion of wholemeal rye flour, we add a great deal of flavour. Even more so because the rye flour is pre-fermented.
I adapted this recipe from my baking hero Jeffrey Hamelman’s book ‘Bread: A Baker’s Book of Techniques & Recipes’. This book taught me most of the things I know. You can check it out in my Amazon shop if you are interested.
There is one major difference that I made to the recipe. The original one was made with sourdough. But my starter has been slumbering in the fridge for ages and I wanted this bread as soon as possible. So, I changed it to commercial yeast. And the result is awesome. Of course, the sourdough version would have a more intense flavour and a more substantial crust and crumb.
But this yeasted version was great regardless. Soft and fluffy inside, thin crust and still great flavour because of the wholemeal rye preferment. Since there are no additions to this dough except caraways seeds, it is important to use wholemeal rye as white rye does not give off much flavour.
Kneading this dough by hand will be a small challenge as after the addition of the rye preferment the situation will get quite sticky, but I will show you how to alleviate that in the video.
You can make this a freestanding loaf and final proof it on a tray. You can proof it in a bread basket and invert it onto a preheated pan and bake it that way. Or you can do what I did and make it in a loaf tin. You can also find the tin with a lid that I use in my Amazon shop.
???? Get the recipe ➡️
----------------------------------------------------------------------------------
???? To learn more about bread making click here ⤵️
Principles of Baking
The Steps of Baking
----------------------------------------------------------------------------------
???? Find all the things I use here ⤵️
????????
????????
----------------------------------------------------------------------------------
???? If you would like to support my work click here ⤵️
----------------------------------------------------------------------------------
Disclosure
I participate in the Amazon Influencer Program which will earn commissions from qualifying purchases at no extra cost to you.
----------------------------------------------------------------------------------
CHAPTERS
0:00 Intro
0:46 Ingredients & equipment
1:25 Making the preferment
2:22 Mixing the dough
4:19 Bulk fermentation & folding
5:43 Final shaping
7:14 Final proof & baking
8:00 The result
----------------------------------------------------------------------------------
#Bread #Baking #ChainBaker
CORNED BEEF ON RYE
Corned Beef On Light Rye Bread is the perfect Sandwich to comfort and treat yourself.Its warm and tasty and easily prepared.