Cook time
0
Recipe Difficulty
Yield
Makes 1 loaf
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
- Combine bread flour, rye flour, yeast, salt and caraway seed in a stand mixer fitted with a flat beater.
- Add 1 1/2 cups warm water, oil and honey. Using low speed, beat just until combined.
- Change stand mixer attachment to a dough hook. Using low speed, beat until dough is smooth and elastic, about 6 - 8 minutes.
- 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.
- 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.
- 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.
- Meanwhile, preheat oven to 350ºF. Whisk together egg and 1 tsp water until blended.
- Uncover loaf and brush top with egg mixture.
- Bake until loaf is golden brown, about 35 - 40 minutes.
- Remove loaf from pan and cool on a rack. May be frozen.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
66 calories, 1.2 g fat, 2.1 g protein, 11.7 g carbohydrate, 0.7 g fibre, 105 mg sodium