Soft Seeded Rye

• 2 teaspoons Instant Yeast
• 1-1/4 cup Warm Water
• 2 cups Unbleached All-purpose Flour
• 1 cup Light Rye Flour, Sometimes Called "White Rye" Or "Cream Rye"
• 1/4 cups Pumpernickel (dark Rye) Flour
• 1/4 cups Nonfat Dry Milk
• 1 Tablespoon Molasses
• 1 Tablespoon Unsweetened Baking Cocoa
• 1 teaspoon Instant Espresso Powder
• 1-1/2 teaspoon Salt
• 1 Tablespoon Flax Seed
• 1 Tablespoon Sesame Seed
• 1 Tablespoon Poppy Seed
• 4 Tablespoons Melted Butter

1. Dissolve the yeast in the warm water in the bowl of a standing mixer..
2. Add the flours, dry milk, molasses, cocoa, espresso powder, salt and seeds to the bowl of mixer.
3. Briefly mix, while slowly pouring in the melted butter.
4. Knead the dough for about 10 minutes, until it is smooth and supple.
5. If you are kneading by hand, try using greased hands to knead the dough until it comes together. Adding too much extra flour will make for a dry tough loaf!
6. Place the kneaded dough into a greased container and allow to rise until doubled. This will take anywhere from 90 minutes to 2 hours, depending on the warmth of your kitchen.
7. Turn the risen dough out onto a lightly greased countertop and shape into an oval.
8. Place the dough into a greased 9x5 inch bread pan and "tent" it with greased plastic wrap. You will let the dough rise, in the pan, for about an hour. Preheat your oven to 375u0b0F.
9. When ready to bake, the dough should be doubled and the center of the loaf will be almost an inch above the lip of the pan.
10. Bake the bread at 375u0b0F for about 35-40 minutes, or until a golden brown color and an instant-read thermometer reads 200u0b0F when inserted into the loaf.
11. Remove the bread from the oven, allow to cool 5 minutes, then remove from the pan to a wire rack.
12. Cool completely before slicing.

yeast, water, flour, light rye flour, ubc, ubc, molasses, baking cocoa, espresso powder, salt, sesame seed, butter

Taken from tastykitchen.com/recipes/breads/soft-seeded-rye/ (may not work)