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Light rye bread

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Ingredients/Components

dark molasses - 3 oz
nonfat dry milk
4 oz - 1 lb
unbleached white flour - 1 lb
active dry yeast - 1/2 oz
kosher salt - 1 Tbsp
unsalted butter, melted - 1 Tbsp
crushed caraway seed - 2 Tbsp
medium wheat flour - 8 oz
egg wash as needed - 1 item

How to make light rye bread:

Stir the flours together and set aside. Combine the molasses, water and yeast. Add 8 ounces (225 grams) of the flour mixture. Stir vigorously for 3 minutes. Cover the bowl and set aside to rise until doubled and very bubbly, approximately 1 hour. Stir the milk powder, caraway seed, salt and butter into mixture. Gradually add remaining flour to mixture. When dough is too stiff to mix by hand, transfer the dough to a mixer fitted with a dough hook. Continue adding flour until dough is stiff but slightly tacky. Knead for 5 minutes on low speed.

Transfer the dough to a lightly greased bowl. Cover and place in a warm place until doubled, approximately 45 to 60 minutes. Punch down the dough and divide into two pieces. Shape each piece into a round loaf and place on a sheet pan that has been dusted with cornmeal or lightly oiled. Brush the loaves with egg wash and let rise until doubled, approximately 45 minutes. Slash the tops with a razor or a knife. Bake at 375° until golden brown and crusty, approximately 25 minutes.

Recipe categories: < 4 hours, Breads, Yeast breads.

Rating:

3.5

Average rating: 3.5, total votes: 4

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