Ingredients
- 2¼ tsp active dry yeast
- 1 cup + 2 tablespoons warm water (about 110-115 degrees F)
- 1½ Tbsp honey
- 2 Tbsp butter, melted
- 1 Tbsp caraway seeds, plus more for topping
- 2¼ tsp salt
- 2 cups flour
- 1¼ cup rye flour
- 1 egg + 1 Tbsp cold water (egg wash)
Instructions
- In the bowl of an electric mixer (or just a large bowl if you’re making the bread by hand), sprinkle your yeast over ¼ cup of your warm water. Add in ½ tablespoon honey and whisk until the yeast dissolves. Let the mixture stand for about 5 minutes, until foamy.
- Add in the remaining water and honey, as well as the butter, caraway seeds, and salt. Mix to combine, then gradually add in both flours, one cup at a time, until the dough comes away from the sides of the bowl and forms a sticky ball. Knead the dough on a floured surface or with your dough hook for about 5 minutes, then shape into a ball. Transfer to a large buttered bowl, cover tightly with plastic wrap, and set in a warm place to rise for about 1 hour, or until doubled in size.
- Butter a 4-1/2 x 8-1/2 inch loaf pan and set aside. When the dough has risen, punch it down and on a lightly floured surface, roll it out to a 7 x 7-inch square, then fold it into thirds, like a letter, and pinch the ends to seal. Place the dough seam-side-down in the loaf pan and brush with your egg wash and sprinkle with extra caraway seeds.
- Spray a piece of plastic wrap with cooking spray and place it on top of the dough (so that it doesn’t stick when you peel it away later). Let stand for 45 minutes to 1 hour, until the dough touches the plastic wrap.
- Preheat your oven to 450 degrees F, then when ready to bake, lower it to 400 degrees F. Remove the plastic wrap and bake for 45-55 minutes or so, rotating the pan halfway through baking, until the top is a nice, golden brown. Let the bread cool in the pan for at least 30 minutes before removing and slicing. This will keep well, wrapped in an airtight container at room temperature, for up to a week.
