New York Deli Rye Loaf Mix
Description
The bread behind the Reuben. Just add water.
Light rye with caraway seed, built for stacking high. Our New York Deli Rye Loaf Mix is specifically blended in house at our Carrum Downs bakehouse, caraway already through the mix, to create a unique sandwich loaf you won't find anywhere else. Nothing to add but water and a splash of oil. Mix, prove, bake.
- Just add water: 325ml per 500g of mix (650ml per kg)
- Each 500g of mix bakes a 700g loaf (1kg = 2 loaves, 2kg = 4 loaves)
- Real caraway seed through the mix
- Blended exclusively by Simply No Knead
The Recipe (per 500g of mix, makes 1 loaf)
You'll need: 500g mix, 325ml water, 2 tsp oil, a large bowl, dough scraper and a 700g loaf tin. Baking from a 1kg bag? Double everything and bake two loaves.
- Add the bread mix, water and 2 tsp of oil to a large bowl. Mix until a shaggy dough forms. Cover and rest for 10 minutes.
- Knead on a lightly oiled bench for 3 to 5 minutes, until the dough feels tight when pressed. Return to an oiled bowl and rest for 30 minutes.
- Knead again for 2 to 3 minutes until smooth. Return to the bowl and prove for 60 to 90 minutes, or until doubled in size.
- Divide the dough into 2 even balls with your dough scraper.
- Shape each into a tight ball with a cupping motion, without pressing the dough down.
- Lightly oil the inside of your baking tin.
- Place the balls side by side in the tin. Cover for the final prove.
- Preheat your oven to 180°C fan forced (200°C conventional).
- When the dough reaches 1cm from the top of the tin, bake for 45 minutes or until golden brown.
- Cool on a rack for 30 minutes before slicing.
- Slice and make the Reuben!
The Reuben
Thin-sliced corned beef (silverside), Swiss cheese, sauerkraut squeezed dry, and Russian dressing (2 tbsp mayo, 2 tsp ketchup, 1 tsp horseradish cream). Butter the outside, toast till the cheese runs, cut on the diagonal. Non-negotiable.
The bread behind the Reuben. Just add water.
Light rye with caraway seed, built for stacking high. Our New York Deli Rye Loaf Mix is specifically blended in house at our Carrum Downs bakehouse, caraway already through the mix, to create a unique sandwich loaf you won't find anywhere else. Nothing to add but water and a splash of oil. Mix, prove, bake.
- Just add water: 325ml per 500g of mix (650ml per kg)
- Each 500g of mix bakes a 700g loaf (1kg = 2 loaves, 2kg = 4 loaves)
- Real caraway seed through the mix
- Blended exclusively by Simply No Knead
The Recipe (per 500g of mix, makes 1 loaf)
You'll need: 500g mix, 325ml water, 2 tsp oil, a large bowl, dough scraper and a 700g loaf tin. Baking from a 1kg bag? Double everything and bake two loaves.
- Add the bread mix, water and 2 tsp of oil to a large bowl. Mix until a shaggy dough forms. Cover and rest for 10 minutes.
- Knead on a lightly oiled bench for 3 to 5 minutes, until the dough feels tight when pressed. Return to an oiled bowl and rest for 30 minutes.
- Knead again for 2 to 3 minutes until smooth. Return to the bowl and prove for 60 to 90 minutes, or until doubled in size.
- Divide the dough into 2 even balls with your dough scraper.
- Shape each into a tight ball with a cupping motion, without pressing the dough down.
- Lightly oil the inside of your baking tin.
- Place the balls side by side in the tin. Cover for the final prove.
- Preheat your oven to 180°C fan forced (200°C conventional).
- When the dough reaches 1cm from the top of the tin, bake for 45 minutes or until golden brown.
- Cool on a rack for 30 minutes before slicing.
- Slice and make the Reuben!
The Reuben
Thin-sliced corned beef (silverside), Swiss cheese, sauerkraut squeezed dry, and Russian dressing (2 tbsp mayo, 2 tsp ketchup, 1 tsp horseradish cream). Butter the outside, toast till the cheese runs, cut on the diagonal. Non-negotiable.
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