Deli Rye Bread
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 weighing the loaf down, we used King Arthur all-purpose flour rather than lower-protein all-purpose flour or higher-protein bread flour. For a hint of sweetness and complexity, we added a small amount of molasses. Finally, for a glossy finish and a tender crust, we brushed the loaf with a cooked cornstarch wash.