Rye Bread

  • 1/2 c warm water (110-115 degrees F)
  • 1 1/2 tbsp molasses
  • 1 1/2 tsp active dry yeast
  • 1 c half and half
  • 2 tsp salt
  • 2 tbsp oil
  • 2 c bread flour
  • 2 c rye flour
  • 2 tbsp caraway seeds

Combine water, molasses and yeast in stand mixer and stir with wisk. Let stand 10 minutes. Add remaining ingredients and combine on low speed dough hook attachment until all is moist and then increase speed to medium. Allow mixer to knead for about 8 minutes. (You may need to stop mixer periodically to adjust your dough as it may try to climb.) Remove from mixer and knead on lightly floured surface for 2-3 more minutes. Place in oiled bowl and cover with plastic. Let rise 2 hours. It should double in size.

Grease and flour loaf pan. Punch dough down to deflate. Remove from bowl onto lightly floured surface and knead again for 2-3 minutes. Shape dough into loaf shape to just fit the length of your pan with clearance of about 1/2 inch on sides. Cover with plastic wrap and allow to rise another hour.

Preheat oven to 425 degrees F. Fill a casserole dish half-full with cold water. Hit a red brick on the stove top. Brush cold water over the top of the loaf. Place bread on rack in center of oven. Place dish with cold water in the bottom of the oven. Place heated brick into water and close oven door. After 15 minutes, open oven and brush cold water on top of loaf again. Bake another 15 minutes. Cool on wire rack.

**For cleaner slicing, allow to cool completely before cutting.