Deli Rye Bread

Name: Deli Rye Bread
Yield: Makes 1 loaf
Ingredients: 2 1/2 cups (12 1/2 ounces/354 grams) King Arthur, all-purpose flour; 1 1/2 cups (8 1/4 ounces/234 grams), rye flour; 1 tablespoon, caraway seeds; 2 1/2 teaspoons, instant or rapid-rise yeast; 1 2/3 cups (13 1/3 ounces/378 grams) plus 1/2 cup (4 ounces/113 grams), water, room temperature; 1 tablespoon, vegetable oil; 2 teaspoons, molasses; 1 1/2 teaspoons, salt; 4 teaspoons, cornstarch

Desserts or Baked Goods
Breads

By Andrew Janjigian ･ Appears in Cook's Illustrated January/February 1998, America's Test Kitchen TV

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?

SERVES Makes 1 loaf

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