Rye Bread

Ingredients

• 1 cup Milk (Scalded)
• 2.5 cups Rye Flour (Plus more for dusting)
• 1 cup Bread Flour
• 2.25 teaspoons Active Dry Yeast
• 1.5 teaspoons Salt
• 1 tablespoon Sugar
• 2 tablespoons Butter (Unsalted, melted)
• 0.5 cup Water (Warm (105-115°F))

Instructions

1. 1In a saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat and let cool slightly until lukewarm (about 100-110°F).
2. 2In a large bowl, combine the warm water, sugar, and active dry yeast. Let stand for 5-10 minutes, or until foamy.
3. 3Add the cooled milk, melted butter, and salt to the yeast mixture. Gradually add the rye flour and bread flour, mixing until a shaggy dough forms.
4. 4Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook for 5 minutes.
5. 5Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. 6Punch down the dough to release the air. Shape the dough into a round or oblong loaf.
7. 7Place the shaped loaf on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 30-45 minutes, or until almost doubled in size.
8. 8Preheat oven to 375°F (190°C). Bake for 40-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
9. 9Let the bread cool completely on a wire rack before slicing and serving.