Bread Baker's Apprentice Challenge is new york deli rye. I just happen to be baking this bread the day before some friends invited us over for brunch. I asked what we could bring and they said to bake something. Well, I had the perfect addition.
The recipe calls for white rye flour but I could only find dark rye flour. It recipe also calls for two diced onions, however it does not specify the size of the dice. I chose to dice them at a medium dice which turned out just fine but next time I think I'll try a finer dice. The chunks of onion where not off-putting but sometimes I wished they were smaller.
The bread tasted incredible! It's a definite favorite. This bread is not hearth baked and it's the first one in awhile that hasn't been. I now understand the distinct difference hearth baking makes in the bread- particularly the crust.
Hearth baking is when you bake on a baking stone and usually start the oven around 500 degrees. Hearth breads have crunchy crusts like baguettes. Other breads have crusts like sandwich bread. I must say I'm becoming quite partial to hearth baking.