Deli Rye Bread
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By Andrew JanjigianAppears in Cook's Illustrated January/February 1998
Rye flour contributes little structure to bread and soaks up water like a sponge. So how do you make a tender loaf strong enough to hold up under a pile of sandwich fixings?
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WHY THIS RECIPE WORKS
To pack more rye flour into our Deli Rye Bread without making it dry or crumbly, we added more water than most recipes call for. Adding a small amount of vegetable oil also helped keep the crumb tender. To provide adequate structure without...
