Breads and Doughs

Light Rye Bread

Ingredients

• 1 1/2 cups warm water, 105 to 110°F (360 mL)
• 2 tablespoons honey
• 2 teaspoons active dry yeast
• 2 3/4 cups bread flour (330 g)
• 1 1/2 cups rye flour (160 g)
• 1 tablespoon vegetable oil
• 1 3/4 teaspoons salt

Directions

1. Whisk together the warm water, honey, and yeast until combined. Let stand 5 minutes, until very foamy.
2. Add both flours, the oil, and the salt. Using a wooden spoon or rubber spatula, mix until all the dry flour from the bottom and sides of the bowl is combined and a shaggy dough forms.
3. Mix on medium-low speed for 6 to 8 minutes, until most of the dough balls up around the dough hook and it is smooth and slightly sticky.
4. Place in a clean, lightly oiled bowl and let rise 30 to 45 minutes, until doubled in size.
5. Meanwhile, grease a 9x5 inch loaf pan with oil or baking spray.
6. Place the dough in the prepared pan seam side down. Cover and let rise 35 to 45 minutes, or until the dough rises 1/2 to 1 inch above the rim of the pan.
7. After 15 minutes of the second rise, preheat the oven to 350°F.
8. Bake 35 to 40 minutes, until the top is golden brown and the loaf sounds hollow when tapped. Let it cool in the pan for a couple of minutes, then turn it onto a wire rack to cool completely before slicing.