White with Rye Sandwich Bread
Source: adapted from KAF
2 tsp instant yeast
1 cup warm water
1/4 cup milk
1 T honey
4 T butter, melted
Opt: 2-3 T caraway seeds
2 1/4 cups all purpose flour
1 cup rye flour
1 1/2 tsp salt
Combine yeast, warm water, milk and honey in bowl of mixer, let sit until foamy. Add remaining ingredients, mix until combined.
Knead the dough, either by machine or by hand until it's smooth and supple. If kneading by hand, do so on a lightly greased counter rather than in flour to prevent dough getting too dry. Place the dough in a large, lightly greased bowl, cover with plastic wrap, and let rise until doubled in bulk, 1 1/2 to 2 hours.
Shape dough into loaf, place in lightly greased 9x5 loaf pan, cover loosely with plastic wrap and let rise until 1 to 1 1/2 inches above top of pan.
Bake at 375 for 35 minutes. Remove from pan to cool on wire rack.