- 2 cups Rye Flour Blend
- 1 3/4 cups All-Purpose Flour
- 2 tablespoons Potato Flour
- 1/4 cup Nonfat Dry Milk
- 2 teaspoons Instant Yeast
- 2 teaspoons Salt
- 1 tablespoon Caraway Seed, optional
- 2 tablespoons Vegetable Oil
- 1 1/2 cups Water, lukewarm
In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together rye flour blend, all purpose flour, potato flour, dry milk, instant yeast, salt and caraway seeds, if using. Add oil and water and stir together using a wooden spoon or mix on low speed until evenly moistened.
Turn mixture onto a lightly oiled work surface and knead for about 5 minutes, until a cohesive dough has formed (or knead in stand mixer using dough hook until a cohesive dough has formed.) The dough will not be smooth and silky, but a bit sticky, stiff and heavy. Try not to add extra flour while kneading as this will result in dry bread. Place dough in a lightly greased bowl, cover and let rise at warm room temperature for 1 1/2 hours.
Turn the dough out onto a lightly floured work surface. Gently deflate the dough and form into a loaf. Place in a 9" x 5" loaf pan then cover and allow it to rise at warm room temperature for approximately 45 minutes to 1 hour or until it has increased in size by 1/3.
Preheat oven to 375°F. Once preheated, spritz the loaf with water or oil then bake for 35-40 minutes. Remove from oven and turn the bread out of the pan onto a rack to cool completely.
Adapted from the recipe found on King Arthur Flour's Perfect Rye Flour Blend bag.