Homemade Rye Bread
 
 
Ingredients
  • 2 cups (287 gms) all purpose flour
  • 1 cup (169 gms) light rye flour ( I used dark rye flour)
  • 1 cup warm whole milk
  • ¼ cup molasses
  • 2 tbsp (30 gms ) butter
  • 1 tbsp caraway seeds ( I used carom, but for more traditional use caraway seeds)
  • 2 tsp kosher salt
  • 2 tsp active dry yeast
egg wash:
  • 1 egg
  • 1 tbsp water (I used milk - so that I could make scrambled eggs with the leftover from the wash)
Instructions
  1. In a stand mixer bowl, weigh the flours. Add in the milk,yeast, molasses, butter, seeds, salt. With the paddle attachment, combine all ingredients until moistened.
  2. Let stand 20 minutes. This rest allows the rye flour to absorb the liquid and begin to relax a bit.
  3. With the dough hook attachment knead the dough for 8 minutes.
  4. Transfer dough to a greased clean bowl (or I just use the same bowl and make sure its clean and then grease it). Let rise, covered till double in size in a warm place. This rise can take between 1-2 hours. It took me almost 2 hours.
  5. Turn risen dough onto clean surface and deflate the air out.
  6. Pull the corners of the dough to the centre and form a loaf shape with your hands.
  7. Place the loaf in a 9 by 5 inch greased loaf pan. Cover with a greased cling film loosely wrapped over the tin and let proof for 1 hour to 1.5 till it rises above the bread tin.
  8. Preheat oven 375F. Prepare egg wash. Brush the over risen loaf and sprinkle top with some caraway (or carom) seeds.
  9. Using a sharp knife make four slashes running at a slant across the top of the loaf. Slashing the bread keeps it from tearing (often along the side) as it bakes, and ensuring an even upward rise.
  10. Bake until golden brown or till an instant read thermometer reads 190, for about 35-40 minutes.
  11. Let cool in pan for 20 minutes.
  12. Remove from pan and let cool completely on a wire rack before serving.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/01/26/homemade-rye-bread-with-carom-seeds/