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smitten kitchen | new york deli rye bread

new york deli rye bread

If you love rye bread, you probably live in one of two worlds: one where you can get it at the ready or one in which you long for it, because the supermarket stuff just doesn’t cut it. Realistically speaking, this post is for the the second group as I live in the first one — The Big Apple, Pastrami Central, A Place Where Bagels Are Fresh All Day And Night. And yet, even here I can only think of a handful of places with reliably good freshly-baked rye bread at the ready. And that may be a generous estimation.

So here is a recipe to satisfy all of us: New York Deli Rye Bread that you can make at home, no matter how far your home is from the Lower East Side. It’s hearty from all of that whole grain flour. It’s substantial enough to host your favorite sandwich. It freezes like a charm and it has a workaround if you’re one of those people (like me) who love rye bread but loathe biting into caraway seeds. And while it may not be the most traditional way to discover one enjoy bread with butter and a sprinkling of flaky salt, that is exactly what happened to me today when all I could think of was what I could put on this delicious bread next.