RYE BREAD

Dense and hearty, this classic bread makes wonderful sandwiches.Rye Bread

Servings: 2 loaves (22 slices)

Ingredients

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.

PHOTO CREDIT wuestenigel on Best Running CC BY45875398401_f0cbc9df40_h