Soft Potato Flake Sourdough Deli Rye Bread Recipe

This soft potato flake sourdough deli rye bread combines the rich, earthy flavors of rye flour with the slightest sweetness from the potato flake starter. This simple bread recipe will have you coming back for more. You’ll see how easy it is as you read each step of the process, and you’ll end up with a loaf that’s perfect for sandwiches, toasting, or simply enjoying with a smear of butter.

Tools You Will Need

Stand mixer with dough hook attachment (A bread machine can also be used to knead the dough)

Measuring cups and spoons

Bread Loaf pan (5×9; a stone bread pan is ideal)

Scoring Razor or sharp knife for scoring

Dough scraper

Plastic wrap

(If making without a stand mixer, you will need a large bowl, a wooden spoon, and strong arms!)

Ingredients:

Dry ingredients:

Rye flour: I used Bob’s Red Mill Dark Rye Flour. Any Rye flour should work just fine. 

Bread flour: Bread flour contains a higher protein content than Rye and all purpose and will help give your bread the nice rise and the best texture. 

All-purpose flour: You could substitute all purpose flour with whole wheat flour. Although it might affect the texture some, but because of the bread flour, you should still get a light soft loaf.  

Sea salt: Don’t forget to add this ingredient. Not only does salt add flavor to the bread, but it helps strengthen the gluten in the dough. 

Vital wheat gluten: You could say that this is the secret ingredient. This will increase the protein content of the dough. It’s not absolutely necessary, but it does make a difference in the final product.  

Caraway seeds (optional)- This is a traditional spice added to rye bread. It’s totally optional though.

Wet ingredients:

Warm water: Be sure that is not hot water, to avoid killing the starter. Warm water makes the yeast a happy environment so that they can work hard to make the dough rise.

Active potato flake sourdough starter: Using a potato flake starter takes the place of having to use commercial yeast such as active dry yeast or instant yeast. It is a natural leaven containing wild yeast that will rise your bread if given time and the proper environment.  If you don’t have your own potato flake starter, learn how to make your own using just 4 ingredients: potato flakes, water, sugar, and active dry yeast (for getting it starter initially.)

Molasses: This provides a bit of sweetness and flavor to the rye sourdough. Honey can be substituted if needed. 

Extra virgin olive oil: Vegetable oil, coconut oil or melted butter can be substituted in this bread if desired. 

Instructions on How to Make Potato Flake Sourdough Deli Rye Bread

Preparing the Starter

Feed Your Starter

Ensure your potato flake starter is active by feeding it about 12 hours before you begin making the bread. Feed your starter 1 cup warm water, 3 Tablespoons potato flakes, and 3/4 cup of sugar. An active starter will have bubbles and a somewhat lava lamp-type activity, indicating good yeast activity.

Mixing the Dough

Combine Dry Ingredients

In the bowl of a large stand mixer, place bread flour, dark rye flour, all-purpose flour, sea salt, vital wheat gluten, and caraway seeds if using. Mix together.

Add Wet Ingredients

Add the rest of the ingredients: warm water, potato flake sourdough starter, molasses, and olive oil.

Knead the Dough

Using the dough hook attachment, knead the mixture on low speed for about 15 minutes until a smooth dough forms. The dough should be slightly tacky to the touch but not overly sticky. You should be able to handle the dough without it sticking to your hands too much. If the dough is too dry, add a bit more water, a tablespoon at a time.

If using a mixing bowl instead of stand mixer:

Follow the same steps of mixing the ingredients. Instead of kneading the dough with the mixer, dust a small amount of flour on your counter. Place the dough on your floured work surface and knead your dough by hand until your dough is smooth. This will take at least 15 minutes if not more.

You could alternatively do several rounds of stretch and folds. If you plan to do this cover with plastic wrap and let the dough rest for 30 minutes. Aim to do around 4-6 sets of stretches and folds. For each set, stretch the dough up and over itself 4 times. Leave around 15 minutes in between each set. You do not have to be exact with time, but you need to do at least 4 sets over 2 hours. 6 stretch and folds would be ideal. I set a timer for every 15 minutes so that I don’t forget.  You will need to really work the dough to develop the gluten – because rye flour has a lower gluten content.

Bulk Fermentation

First Rise

Remove the dough from the mixer and shape it into a ball. Place it in a large bowl. Cover the bowl with plastic wrap or an airtight cover to keep the dough from drying out. Allow it to rise at room temperature. Choose a warm place to help the natural yeasts thrive. Allow it to rise until it has doubled in size, which should take about 8-10 hours, depending on the temperature and strength of your starter.

Shaping the Sourdough Bread Dough

Shape the Dough

After the first rise, transfer the dough to a clean work surface, avoiding adding flour if possible (this is because any added flour has not gone through the fermenting process). Use a dough scraper to help remove any dough stuck to the sides of the bowl. Shape the dough by folding the bottom towards the center, then the sides inward, and finally rolling the dough towards the top to form a loaf shape.

Preparing the Bread Pan

Prepare the Pan

Oil your loaf pan to prevent sticking. If you are using a stone loaf pan, the dough should come out easily. For a metal pan, consider lining it with parchment paper before placing the dough inside.

Second Rise

Second Rise

Place the dough in the prepared loaf pan. Loosely cover it with plastic wrap and let it rise again in a draft-free area. This second rise should take about 6-8 hours, or until the dough has doubled in size. Remember rise time can vary based on factors mentioned.  

Baking the Deli Rye Loaf

Preheat the Oven

Preheat your oven to 350 degrees Fahrenheit.

Score the Bread

Once the dough has doubled in size, carefully remove the plastic wrap. Use a razor or a VERY sharp knife to score the top of the loaf. Scoring helps control the expansion of the bread as it bakes and also makes it look nice. Win-win!

Bake

Bake loaf in a preheated oven for 35-40 minutes. Baking times may vary depending on the type of pan used. The bread is done when it sounds hollow when tapped and has a top crust that is a golden brown color. 

Cooling the Bread

Cool the Bread

Immediately after removing the bread from the oven, the crust will be very hard. To soften the crust, cover the loaf with a clean tea towel and allow it to cool. If you prefer a crunchier crust, you can skip this step.

Slice and Enjoy

Allow the bread to cool completely on a cooling rack before slicing to ensure the interior is not doughy. Enjoy your potato flake sourdough deli rye bread with your favorite sandwich fillings or as a delicious side.

Notes on Variations and Important Tips

Adjusting the Flour

This recipe uses a combination of rye flour, bread flour, and all-purpose flour for a balanced texture and flavor. If you prefer a denser rye loaf, you can gradually increase the amount of rye flour and decrease the other flours. Experiment with small adjustments until you find your perfect balance.

Active Starter

Make sure your potato flake sourdough starter is active before beginning. An active starter will ensure proper fermentation and rise.

Vital Wheat Gluten

Adding vital wheat gluten helps improve the dough’s elasticity and rise, especially important when using rye flour, which has less gluten-forming proteins than wheat flour.

Caraway Seeds

These are optional but add a traditional flavor to deli rye bread. Feel free to adjust the amount to your preference or omit them entirely if you prefer.

Scoring the Dough

Scoring is not just for aesthetics; it also helps the bread expand properly during baking. Ensure your knife or razor is very sharp to make clean cuts.

Temperature and Timing

Bread making can be influenced by environmental factors such as temperature and humidity. In colder months, your dough might take longer to rise. A warm place, like an oven with the light on, can help speed up the process. An oven, even without the light on, is a perfect environment for rising bread. It is draft-free, pest-free, and makes more room on the counters!

Storing Your Bread

Store your bread in an airtight container to keep it fresh. If you don’t plan to eat it within a few days, consider freezing slices for later use.

Classic Recipes to Enjoy with Rye Bread

Classic Reuben Sandwich

A Reuben sandwich is a deli classic that showcases rye bread at its best.

Pastrami on Rye

Another deli classic, the pastrami on rye is simple yet incredibly satisfying.

Grilled Cheese Sandwich

Upgrade your traditional grilled cheese by using rye bread and adding a few extra ingredients like Dijon mustard or caramelized onions.

Making Potato Flake Sourdough Deli Rye Bread at Home

Making potato flake sourdough deli rye bread at home is a simple process that yields a flavorful and versatile loaf. By following these detailed steps and tips, you can enjoy homemade rich robust rye bread. Whether you enjoy it fresh out of the oven or toasted with your favorite toppings, this bread is sure to become a staple in your kitchen.

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