| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 1 envelope (1/4-ounce) dry yeast
- 1 tablespoon sugar
- 3 tablespoons melted butter
- 1 egg
- 1 cup warm milk (about 110 degrees F)
- 1 1/2 teaspoons salt
- 1 cup rye flour
- 2 1/2 cups bleached all-purpose flour
- 1 tablespoon caraway seeds
- 1 teaspoon vegetable oil
- 1 large egg, beaten
Instructions
- Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
- Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.
- Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 185 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 38 mg |
| Sodium | 160 mg |
Reviews
I am limited on eggs in my diet. Can this recipe be made without the egg?
Very disappointed. The dough was dry and never came together. Never formed a ball in the mixer. Tried kneading it some, but that didn’t work. I checked recipe several times to see if I missed something. Nope. Tasted okay and was a bit dense, but was the ugliest loaf of bread I ever made. Wish I could post a picture.
Beautiful dough!! Easy recipe and just delicious!
I made this according to the recipe, and it was okay. It made a pretty loaf that rose well and had a nice crust. The inside was a little lighter and more crumbly than I would have liked for a rye bread. I wonder if baking with steam would give a chewy, dense texture? I wasn’t really sturdy enough for sandwiches.
Easy recipe to follow. Based on some of the reviews, I did tinker: substituted molasses for sugar, and used bread flour instead of A.P. I baked on a pizza stone and at 375 degrees for first 15 min., then reduced to 350 for remainder. I shaped into boules and docked top after egg washing and just before putting in oven. Crust nice and chewy, interior very pillowy, despite the use of bread flour. I didn’t double the caraway, and wish I had. Really good overall.
Just baked this today. I used King Arthur Rye flour, Caputo Type 00, defrosted whole milk cube with the butter melted together on the stove, granulated sugar, a dump out of the jar of caraway seeds and Himalayan sea salt. All other ingredients were per recipe. I microwave 1 cup of water in the microwave to boiling and let it rise in there for 1.45 hours then do the same in my bread mould for 1 hour. No egg wash and baked for the full 45 center rack, gas oven and the results were stellar. I have never baked bread with milk and was happy to have some frozen. The results make us wish it was breakfast time tomorrow so we can have a nice slice with our eggs. 🙂
Easy, quick, soft sandwich. Delicious bread with great flavor and texture. Used King Arthur Organic Rye Flour and store brand AP. I do wish it had the scaled flour measurements. If you are looking for a denser deli style bread, this is not the recipe for you. Foil tented the loaf about 1/2 way through when a light caramel color was reached, baked on second from bottom shelf, in a 9×5 inch clear glass loaf pan. Oven thermometer and insta read thermometer suggested always. Baked until internal temp 200 degrees F. Cool 2 hours before slicing.
This turned out great! At the last minute I realized I didn’t have bread flour so I made this with regular AP flour. To adjust for the AP flour, I used just a tiny bit less water. I otherwise followed the recipe exactly. The flavor is good, the texture is good. Makes great toast! I’ll make this again, and will try it with bread flour next time.
Excellent! I made this recipe as written. Only thing I found is that I had to let the first rise go 2 hours as it didn’t double in bulk as fast. It turned out delicious!