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Deli Style Rye Bread

2/3 cup rye flakes, optional
2 3/4 cups water
1 1/2 teaspoons active dry yeast
2 tablespoons honey
3 cups all-purpose bread flour

1 1/2 cups all-purpose bread flour
3 1/2 cups rye flour
2 tablespoons caraway seed, optional
2 tablespoons vegetable oil
1 tablespoon salt

1 egg white
1 tablespoon milk

Preheat oven to 350 degrees and toast rye flakes, if using, on a
small baking sheet until golden brown, about 10 - 12 minutes. Cool
to room temperature. Mix water, yeast, honey, rye flakes, and flour
in a bowl and mix to form a thick batter. Cover and let sit at room
temperature for at least 2 1/2 hours, but better if left overnight.

In a large mixer bowl add flour, 3 1/4 cups rye flour, caraway
seeds, oil and salt to sponge. With machine fitted with the dough
hook set to speed 2 and knead dough, adding remaining 1/4 cup rye
flour, until it becomes smooth yet still sticky, about 5 minutes.
transfer to a well floured surface and knead into a smooth ball.
place in a lightly greased bowl, turning to coat all sides. Cover
and let rise until doubled in bulk, about 1 1/2 - 2 hours. Form
dough into 1 large or two smaller loaves and place on a lightly
oiled baking sheet. Cover loosely with greased plastic wrap and
allow to rise until dough looks dimpled and begins to spread out,
about 60 - 75 minutes.

Preheat oven to 425 degrees and place rack in lower third of oven.
Whisk egg white and milk together then brush over top and sides of
loaf. place in oven and bake 15 minutes. Lower temperature to
400 and continue baking until golden brown and a thermometer inserted
in the center reads 200 degrees. (15 - 20 minutes for small loaves,
25 - 30 for large) transfer to wire racks to cool.


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