Light Rye Bread

10 ingredients
7 steps

Ingredients

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

Directions

  1. 1
    Stir the flours together and set aside.
  2. 2
    Combine the molasses, water and yeast.
  3. 3
    Add 8 ounces (225 grams) of the flour mixture. Stir vigorously for 3 minutes.
  4. 4
    Cover the bowl and set aside to rise until doubled and very bubbly, approximately 1 hour.
  5. 5
    Stir the milk powder, caraway seed, salt and butter into mixture.
  6. 6
    Gradually add remaining flour to mixture.
  7. 7
    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.

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