RYE BREAD

Ingredients

• ​3 cups bread flour
• 1 cup rye flour
• 2 tsp instant yeast
• 1 1/2 tsp salt
• 1 tsp caraway seed
• 1 1/2 cups warm water (100°F - 110°F)
• 2 tbsp canola oil
• 1 tbsp liquid honey
• 1 large egg
• 1 tsp water

Directions

1. Combine bread flour, rye flour, yeast, salt and caraway seed in a stand mixer fitted with a flat beater.
2. Add 1 1/2 cups warm water, oil and honey. Using low speed, beat just until combined.
3. Change stand mixer attachment to a dough hook. Using low speed, beat until dough is smooth and elastic, about 6 - 8 minutes.
4. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 1 1/4 - 1 1/2 hours.
5. On a lightly floured surface, roll dough into a 9x14 1/2 inch rectangle. Starting with a long edge, roll up dough, jelly-roll fashion, forming a loaf. Pinch dough along edge to seal.
6. Place loaf, seam side down, in a large parchment paper-lined rimmed baking sheet. Make angled score marks on top of loaf. Cover loosely with greased plastic wrap. Let rise in a warm draft-free place until doubled in volume, about 40 - 60 minutes.
7. Meanwhile, preheat oven to 350ºF. Whisk together egg and 1 tsp water until blended.
8. Uncover loaf and brush top with egg mixture.
9. Bake until loaf is golden brown, about 35 - 40 minutes.
10. Remove loaf from pan and cool on a rack. May be frozen.