Light Rye Bread

• 1 lb. unbleached white flour
• 8 oz. medium wheat flour
• 3 oz. dark molasses
• 1 lb. 4 oz. water, warm
• 1/2 oz. active dry yeast
• 1 1/2 oz. nonfat dry milk
• 2 Tbsp. crushed caraway seed
• 1 Tbsp. kosher salt
• 1 Tbsp. unsalted butter, melted
• egg wash as needed

1. Stir the flours together and set aside.
2. Combine the molasses, water and yeast.
3. Add 8 ounces (225 grams) of the flour mixture. Stir vigorously for 3 minutes.
4. Cover the bowl and set aside to rise until doubled and very bubbly, approximately 1 hour.
5. Stir the milk powder, caraway seed, salt and butter into mixture.
6. Gradually add remaining flour to mixture.
7. When dough is too stiff to mix by hand, transfer the dough to a mixer fitted with a dough hook. Continue adding flour until dough is stiff but slightly tacky. Knead for 5 minutes on low speed.

unbleached white flour, medium wheat flour, dark molasses, water, active dry yeast, nonfat dry milk, caraway seed, kosher salt, unsalted butter, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773819 (may not work)