Rye Bread
Source: combination of recipes
1 cup rye flour (can use 3/4 cup rye and 1/4 cup whole wheat for a lighter loaf)
1 1/2 tsp instant yeast*
1 1/2 tsp salt
1 1/2 cups bread flour
1 T molasses
1 T melted butter
1 cup water
opt: 1 T caraway seeds
opt: egg wash
Stir together rye flour, whole wheat flour, yeast, salt and half of bread flour.
Add the molasses, butter and water. Mix until dough is elastic and pulls away from side of bowl.
Add enough remaining bread flour until firm enough to knead.
Knead, adding more flour as needed until dough is smooth and supple. Dough should not be too stiff.
Oil a large bowl and roll the dough to coat it wth the oil. Cover with plastic wrap. Let rise until double, approximately 1 1/2 hours.
Knock dough down, knead briefly and form into loaf on baking stone.
Dust the loaves with a little flour, cover with plastic wrap and let rise until almost doubled.
Slash loaves and brush with optional egg wash.
Bake at 350 for 45 minutes or until an instant read thermometer reads 190°F.
*If using active dry yeast, mix yeast with water and molasses first