Name: Rye Bread
Prep time: 2 h 15 min
Cook time: 45 min
Total time: 3 h
Yield: Yields 1 large round loaf, about 12 servings
Ingredients: 1 cup (240 ml) milk (I used 1%), scalded; 2 tablespoons unsalted butter, diced; 1½ teaspoons yeast; ½ cup (120 ml) warm water; 2 cups (240 g) rye flour; 1 cup (130 g) all-purpose flour, plus more for kneading; ½ cup (65 g) whole wheat flour or all-purpose flour; 1 teaspoon fine salt; 1 tablespoon caraway seeds (optional); 1 tablespoon honey; 1 tablespoon blackstrap molasses; Canola oil, for greasing the bowl; 1 large egg, lightly beaten with 2 teaspoons water, for eggwash