Rye Bread

Ingredients

• 5 1/4 cups medium rye flour
• 4 cups bread flour
• 4 teaspoons kosher salt
• 4 1/2 teaspoons active dry yeast (2 packets)
• 1/2 cup canola oil
• 3 1/4 cups warm water

Instructions

1. 1

   In bowl of stand mixer, combine yeast and warm water. Whisk and let sit 5-10 minutes until foamy.

2. 2

   Add rye flour, bread flour, salt, and oil. Mix with dough hook on low until cohesive dough forms.

3. 3

   Increase speed to medium-low and knead 5 minutes. If mixer struggles, rest dough 10 minutes, then knead 3 more minutes on medium.

4. 4

   Place in lightly oiled bowl, flip to coat, cover, and let rise 45 minutes until doubled.

5. 5

   Divide into two pieces (about 900g each). Fold opposite sides to center.

6. 6

   Perform 2 thumb folds to create log shape, rolling and sealing from right to left.

7. 7

   Place seam-side down in two greased 8-9 inch loaf pans.

8. 8

   Cover and let rise 30-45 minutes until dough rises above pan edge.

9. 9

   Preheat oven to 375°F. Bake 28-30 minutes until light golden brown or internal temperature reaches 185°F.

10. 10

    Remove from oven, turn out onto wire rack, and cool completely before slicing.