Homemade Rye Bread Recipe

So, as promised, finally I'm posting my Rye Bread Recipe.
This is my own recipe which I adapted from various sources, since I couldn't quite find the one I was looking for.

Start by dissolving 1 TBSP active dry yeast in 3/4 cup warm water, until you see the mixture start to get frothy.

 Next, add 1 cup warm milk, 1/4 softened butter, 1 egg yoke (save the egg white as you'll need it later), and 1TBSP molasses.

Then add 1/4 cup sugar, 1.5 tsp salt and 2 cups rye flour.  Beat this mixture until completely smooth.

 

Slowly add around 2.5 cups of all purpose flour.  By the end I have my dough hook attached.  The dough will be somewhat sticky, but that is the nature of rye flour.  If it looks like it is forming into a good dough, continue kneading for a few minutes.

Since rye can be sticky, use oil instead of flour on the counter when doing the final kneading.  I put a small amount on my counter and on my hands.  The first time I made rye bread I used flour, but because of the stickiness it doesn't work well at all.

Form into a ball and place in oiled bowl, cover and let rise until doubled.   

This is what it will look like after about an hour or so.

Turn onto oiled counter, form into 2 round loaves and place on baking sheet until once again doubled in size.  Then add 1 TBSP water to the egg white and beat lightly until mixed.  With a pastry brush, coat the top of both loaves.  Sprinkle with course sea salt, poppy seeds and caraway seeds.  Then make 3 knife slashes across the top.

 Bake loaves at 375 F for 20 - 25 minutes.  Don't under bake this loaf as it is rather moist and tastes better with a nice crust.

 

I hope you enjoy this loaf as much as my family does.  Let me know in the comments if you do try it, and let me know how it works for you.

Happy Baking!