This rye bread recipe yields a loaf that is soft and flavorful — and makes delicious toast!
INGREDIENTS:
1 (1/4 oz.) envelope (or 1 scant tablespoon) active dry yeast
1 tablespoon sugar
3 tablespoons butter, melted
1 egg
1 cup milk, warmed (about 110°F)
1 1/2 teaspoons salt
1 cup rye flour
2 1/2 cups all-purpose flour
1 tablespoon caraway seeds
1 teaspoon vegetable oil
1 large egg, beaten
METHOD:
In the bowl of a stand mixer using the flat beater, combine the yeast, sugar, melted butter, and egg. Beat on low speed for 1 minute.
Add the salt, rye flour, 1 cup all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Replace the flat beater with a dough hook. On low speed, add the remaining flour until the mixture forms a ball. Turn the mixer up to medium speed and continue to knead the dough until the dough leaves the sides of the bowl and climbs the dough hook.
Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to coat all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 1/2 hours.
Lightly grease a 5 1/2 by 9-inch baking pan.
Turn the dough out from the mixing bowl and invert onto a lightly floured surface. Gently knead the dough several times. Flatten, then tuck and roll the dough to create a smooth topped loaf and place the seam on the bottom in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until the loaf almost doubles in size, about 1 hour.
Preheat the oven to 350 degrees F.
Using a pastry brush, brush the beaten egg lightly and evenly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
