Dense and hearty, this classic bread makes wonderful sandwiches.Rye Bread
Servings: 2 loaves (22 slices)
2 pkg active dry yeast
½ tablespoon honey
1 cup warm water
¼ butter unsalted melted
1 cup warm milk
3 ½ all-purpose flour
1 ½ teaspoons kosher salt
3 cups medium rye flour
1 ½ tablespoons caraway seeds
1 tablespoon water
2 tablespoons cornmeal for dusting
1 egg yolk
DIRECTIONS for Rye Bread
In small bowl, dissolve yeast and honey in warm water,(105° to 115° F).
In large bowl, combine warm milk, salt, caraway seeds. Blend well. Add dissolved yeast and 2 cups all purpose flour. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in 3 cups rye flour and an additional ¾ to 1 cup all purpose flour until dough pulls cleanly away from sides of bowl.
On floured surface knead in ¼ to ½ cup all purpose flour until dough is smooth and elastic – about 5 minutes. Place dough in greased bowl, cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80° – 85° F) until light and doubled in size between 45 – 60 minutes.
Grease two cookie sheets. Punch down dough several times to remove all air bubbles. Divide dough into two parts, shape into balls. Shape dough into two 12-inch oblong loaves- round ends.
Place on greased cookie sheet. With sharp knife make four ¼ inch deep diagonal slashes on top of each loaf. Cover let rise in warm place until doubled in size – about 20 to 30 minutes.
Heat oven to 350°F Uncover dough. Combine 1 tablespoon of water and egg yolk, brush on loaves. Bake at 350°F for 40 minutes or until loaves sound hollow when lightly tapped.
Immediately remove from pans, cool on wire rack.