Light Rye Bread - cooking recipe

Ingredients

1 lb. unbleached white flour
8 oz. medium wheat flour
3 oz. dark molasses
1 lb. 4 oz. water, warm
1/2 oz. active dry yeast
1 1/2 oz. nonfat dry milk
2 Tbsp. crushed caraway seed
1 Tbsp. kosher salt
1 Tbsp. unsalted butter, melted
egg wash as needed

Preparation

Stir the flours together and set aside.
Combine the molasses, water and yeast.
Add 8 ounces (225 grams) of the flour mixture. Stir vigorously for 3 minutes.
Cover the bowl and set aside to rise until doubled and very bubbly, approximately 1 hour.
Stir the milk powder, caraway seed, salt and butter into mixture.
Gradually add remaining flour to mixture.
When dough is too stiff to mix by hand, transfer the dough to a mixer fitted with a dough hook. Continue adding flour until dough is stiff but slightly tacky. Knead for 5 minutes on low speed.