Rye Bread

Instructions

1. Prepare the yeast
   In a small bowl, combine 1/4 cup of the warm water with the active dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy and activated.
2. Mix the dry ingredients
   In a large mixing bowl, combine the rye flour, bread flour, caraway seeds, and salt. Whisk together until thoroughly mixed.
3. Form the dough
   Make a well in the center of the dry ingredients. Add the molasses, softened butter, yeast mixture, and remaining warm water. Stir with a wooden spoon until a shaggy dough forms. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding more bread flour if the dough is too sticky.
4. First rise
   Place the dough in a lightly oiled bowl, turning once to coat both sides. Cover with a damp cloth or plastic wrap and let rise in a warm place for about 1 1/2 hours, or until doubled in size.
5. Shape the loaf
   Punch down the risen dough to release air bubbles. On a lightly floured surface, shape the dough into an oval loaf. Sprinkle a baking sheet with cornmeal and place the loaf on it. Cover loosely and let rise for another 45 minutes until nearly doubled.
6. Prepare for baking
   Preheat the oven to 375°F (190°C). Once the dough has risen, brush the top with beaten egg white and sprinkle with additional caraway seeds. Using a sharp knife, make 3-4 diagonal slashes across the top of the loaf, about 1/4 inch deep.
7. Bake the bread
   Place a small oven-safe dish of water on the bottom rack of the oven to create steam. Bake the bread on the middle rack for 35-45 minutes, until the crust is dark brown and the loaf sounds hollow when tapped on the bottom. If the bread browns too quickly, cover loosely with aluminum foil.
8. Cool and serve
   Transfer the baked loaf to a wire rack and let it cool completely, at least 1 hour, before slicing. This allows the interior to set properly and prevents the bread from becoming gummy when cut.