Light Rye Bread With Caraway Seeds - cooking recipe

Ingredients

2 cups scalded milk
2 tablespoons butter
2 tablespoons sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast (1 pkg)
1/2 cup lukewarm water
4 cups rye flour
2 1/2 cups whole wheat flour
2 tablespoons caraway seeds
1 egg white (beaten for egg wash)

Preparation

In a large heat-proof bowl or stand mixer bowl, pour scalded milk over butter, sugar and salt. Stir and cool.
Dissolve the yeast in the lukewarm water. Add softened yeast and 3 c of the rye flour to the milk mixture. Either beating by hand or with the paddle attachment of the stand mixer, beat thoroughly. Add the remaining rye flour and beat again until the flour is thoroughly combined.
Scrape dough out into a greased bowl, cover, rise in a warm place until doubled; about 1 hour.
If using a stand mixer, scrape dough back into clean bowl and using the dough hook, knead in the whole wheat flour and the caraway seeds until smooth. If you are doing it by hand knead the wheat flour and caraway seeds on a well floured surface.
Divide the dough in half and shape into 2 oblong or round loaves. Place on parchment lined or greased baking sheets or in 9x5 loaf pans. Cover and let rise until doubled- about 1 hour.
Preheat oven to 450 degrees. Brush loaves with with beaten egg white . Bake for 15 minutes. Reduce heat to 350 and bake 35-40 minutes.
Remove from oven and cool on wire racks.
For a tender crust, brush with butter about 5 minutes before removing from the oven.
Store in an airtight container. Can be frozen.