Comments on: Light Deli Rye Bread https://www.theperfectloaf.com/light-deli-rye-bread/ Learn to Bake Sourdough Bread Fri, 01 Aug 2025 22:58:55 +0000 hourly 1 By: Hanne Clausen https://www.theperfectloaf.com/light-deli-rye-bread/#comment-44722 Fri, 01 Aug 2025 22:58:55 +0000 https://www.theperfectloaf.com/?p=20941#comment-44722 I made this today. I'm in a small village in Norway at the moment. There was nice and dark whole Rye and whole Wheat at the local store but no strong bread flour so I used a 11 % white wheat flour mixed with whole Wheat (13%) instead of the strong bread flour the recipe suggests. Apart from that I applied the whole rye (plus porridge), water percentage, salt and starter according to the recipe. The dough was indeed wettish.
The bread turned out great but I did Iet it bulk ferment much longer (7 hours) at about 24 C and proof in the fridge for at least 12 hours. It was a lovely soft and tasty bread, thank you for sharing this recipe! I will definitely make this again.

]]> By: Paula Schmidt https://www.theperfectloaf.com/light-deli-rye-bread/#comment-40869 Fri, 07 Mar 2025 08:58:00 +0000 https://www.theperfectloaf.com/?p=20941#comment-40869 I am in England and I used Organic Strong Bread Flour and Organic Rye and followed the recipe in terms of the quantities. I used my stand mixer with a dough hook. The dough was a little sticky, but it was just about manageable for me, and all was going well until the second proof. I was worried because, although there were a few bubbles, it didn't seem to have risen enough after 3 hours, but I put it in the fridge overnight and gave it an hour out on the counter in the morning before baking. It had grown a little overnight, but I was still unsure.
I set my oven to 225 degrees (lower than suggested) and added a tray of water at the bottom. It looked done after 30 minutes. I gave it another 5 minutes (so 35 mins total) and it was definitely ready and starting to scorch.
The loaves turned out easily (no sticking) and were just right. They were a bit hard to score, so not exactly pretty. They had risen more during baking and looked good, if a little uneven.
I cut them in the evening and they have a lovely light crumb and a thin dark crust. I like the tang of caraway and this bread makes a great deli-style sandwich and is also lovely toasted.
I will definitely make it again!

]]> By: Alan k https://www.theperfectloaf.com/light-deli-rye-bread/#comment-38981 Thu, 26 Dec 2024 09:46:34 +0000 https://www.theperfectloaf.com/?p=20941#comment-38981 In reply to Maurizio Leo.

Late to trying this recipe. I have an LG oven. Burnt tops on two tries. Bread is still incredible. Will lower l the oven rack and temp a touch. My kitchen is cold in the winter, it took a few extra hours in a microwave with a bowl of hot water to get the loaf to proof.

]]> By: Maurizio Leo https://www.theperfectloaf.com/light-deli-rye-bread/#comment-38698 Sun, 01 Dec 2024 08:38:28 +0000 https://www.theperfectloaf.com/?p=20941#comment-38698 In reply to AriS.

Makes sense!

]]> By: AriS https://www.theperfectloaf.com/light-deli-rye-bread/#comment-38685 Sat, 30 Nov 2024 19:55:33 +0000 https://www.theperfectloaf.com/?p=20941#comment-38685 yeah. And I had to add like 20g of VWG. You can’t get strong bread flour where I live.]]> In reply to Maurizio Leo.

Wait, what did you understand?? 😂 yeah. And I had to add like 20g of VWG. You can’t get strong bread flour where I live.

]]> By: Maurizio Leo https://www.theperfectloaf.com/light-deli-rye-bread/#comment-38683 Sat, 30 Nov 2024 18:52:16 +0000 https://www.theperfectloaf.com/?p=20941#comment-38683 In reply to AriS.

Oh gosh I totally misunderstood you there. You reduced to 565g. Yes, that's sounds reasonable and you did the right thing to better suit your flour!

]]> By: AriS https://www.theperfectloaf.com/light-deli-rye-bread/#comment-38682 Sat, 30 Nov 2024 18:42:12 +0000 https://www.theperfectloaf.com/?p=20941#comment-38682 To be fair, I can’t get King Arthur flour here. I basically used the flour I could get and some vital wheat gluten. In the second try, I also upped the VWG. I promise I didn’t forget anything. I’m guessing the flour I can get here is just too weak.]]> In reply to Maurizio Leo.

Well, I read some people reduced it to 565g in the comments 🤷‍♀️ To be fair, I can’t get King Arthur flour here. I basically used the flour I could get and some vital wheat gluten. In the second try, I also upped the VWG. I promise I didn’t forget anything. I’m guessing the flour I can get here is just too weak.

]]> By: Maurizio Leo https://www.theperfectloaf.com/light-deli-rye-bread/#comment-38680 Sat, 30 Nov 2024 18:30:25 +0000 https://www.theperfectloaf.com/?p=20941#comment-38680 Holy smokes, that's a BIG water different there!? Was there something forgotten because that's a lot of water 🙂 Glad it worked out on the next go, though!

]]> By: AriS https://www.theperfectloaf.com/light-deli-rye-bread/#comment-38679 Sat, 30 Nov 2024 18:26:46 +0000 https://www.theperfectloaf.com/?p=20941#comment-38679 I first made this two days ago just as the recipe stated, and it was honestly a spectacular fail. Very, very soupy dough. After reading the comments, I made it again yesterday, but with less water (566g approximately). The biggest difference, however, was that I did an autolyse. I built the levain (1:2:2), and at the same time I mixed the water and the flours. When the levain was ready, I put all the ingredients in the mixer and mixed for 5 minutes. The dough was beautiful that way. I bulk proofed for 4 hours at 79ºF, and then I proofed in the pan for about two hours and 45 minutes. They turned out beautiful and absolutely delicious.

]]> By: John https://www.theperfectloaf.com/light-deli-rye-bread/#comment-38109 Mon, 21 Oct 2024 18:05:08 +0000 https://www.theperfectloaf.com/?p=20941#comment-38109 In reply to Maurizio Leo.

Sounds good. Thanks for the reply!

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