Monday, May 31, 2010

Deli Rye and Pumpernickel Breads

Deli Rye and Pumpernickel Breads

My husband is really in the mood for a New York deli style salami sandwich.  To make this type of sandwich, take great rye or pumpernickel bread, extremely thin-sliced salami, and add tasty deli mustard.  We had our BBQ yesterday, so this sounded like a fun dinner for this Monday day off.

I haven't seen these breads in Northeast Tennessee.  People here tend to like sweet breads, not savory breads like these.  When you bake your own breads, you can have any kind of bread you want-- whenever you want!  I love the recipes in "Artisan Breads in Five Minutes a Day" for these two breads.  Some people feel that these breads are among the best in the book.

It's been awhile since I made these breads.  Like other people in our baking group, we tried experimenting with other recipes and techniques.  It's great to get back to basic breads!

I made the dough last night.  I had about 1/2 pound of  master dough from "Healthy Breads in Five Minutes a Day" that was about 10 days old, and added it as starter for the bread.  Also, I felt that refrigerating it overnight would help the flavor.

I was only going to make enough dough for 2 loaves of deli rye.  But as long as I had the rye flour out, I thought I would try the pumpernickel loaf again.  Last time, it didn't turn out dark enough.  This time, I measured with measuring spoons/cups and not by weight.  I found that I hadn't used enough expresso coffee powder and cocoa last time.

I used the letter fold technique for the rye bread, and it gave me a nice long loaf.  I was dissappointed after it baked, however, because I felt it would only make small sandwiches.  I had hoped it would rise more.  I think that next time, I will try bread flour instead of the recommended all-purpose flour.

My hubby came to the rescue, and made submarine-type sandwiches.  He cut about 1/3 of the bread off, and then cut it horizontally for his sandwich.

The salami sandwiches tasted great with our favorite deli mustard!  We served them with our special recipe of fresh cole slaw.

The bread was absolutely wonderful.  It had a nice crust, without being crunchy.  The inside was soft and had the flavor of the caraway seeds.  Truly a wonderful combination!

I can't wait until tomorrow, when I plan to have an egg salad sandwich on the pumpernickel bread!  


About the HBinFive Baking Group

The HBinFive Baking Group, started by Michelle of Big Black Dogs, is baking through all of the breads in the Healthy Bread in Five Minutes book. For more information on the HBinFive baking group, check out BigBlackDog.

This post has been  yeastspotted.



  1. Oh my goodness...those are some gorgeous loaves of bread! I was just thinking how much I want to make a rye/pump swirl loaf cuz I love the Pepperidge Farm one...I could just use a slice of each, though ;).

  2. Your breads look delicious! You might want to check you link on the bread braid. Thanks!

  3. So impressed! I love both your Deli Rye and Pumpernickel breads, you are very inspiring.

  4. Thanks for all the wonderful comments, guys! I appreciate the encouragement. Thanks for helping to fix my link, Cathy.

  5. YUM Your breads look wonderful! Congrats. :)