Rye Bread

Ingredients

• 1 1/4 cups warm water (about 40°C)
• 1/2 tbsp molasses
• 2 1/4 tsp active dry yeast
• 1 tbsp oil
• 1 3/4 cups bread flour
• 70g (1/2 c) dark rye flour
• 70g (1/2 c) light rye flour
• 18g (2 tbsp) vital wheat gluten
• 12g (1 1/2 tbsp) caraway seeds
• 12g (1 1/2 tsp) salt

Instructions

1. Sprinkle yeast over water and molasses in a large mixing bowl and let sit for 5 minutes.

2. Add remaining ingredients and mix until the dough pulls away from the sides of the bowl. Turn dough onto a lightly floured counter and knead for about 10 minutes, or until you can stretch a small portion of the dough into a thin membrane (this is called the “window pane test”).

3. If you are using an electric mixer, knead for 4 minutes on medium speed with the dough hook attachment.

4. Place dough in a clean, oiled bowl, cover and allow to rise until doubled, about 1 hour. Punch down dough, cover, and let rise another 15 minutes. Preheat oven to 175°C and lightly oil an 8 x 4-inch loaf pan.

5. Place dough on a lightly floured counter, shape into a loaf and place in prepared pan. Cover and let rise for 60 minutes or until the dough crowns nicely above the pan and gives with a gentle press of the fingers, leaving a faint indentation.

6. Bake for 30 minutes until golden-brown and hollow sounding when tapped. Internal temp should be 180–200°F. Cool on a wire rack.