Ingredients

The following ingredients have 4 Servings
  • 1/2 cup warm water (110-115 degrees F)
  • 1 Tablespoon honey
  • 1 1/2 Tablespoons active dry yeast
  • 1 cup whole milk (room temperature)
  • 2 teaspoons salt
  • 2 Tablespoons oil
  • 1 to 1 1/2 cups bread flour
  • 1 to 1 1/2 cups whole wheat flour
  • 1 1/2 cups dark rye flour
  • 2 Tablespoons whole caraway seeds

Instruction

  • In the bowl of an electric stand mixer fitted with a hook attachment, combine the warm water and honey, then sprinkle the yeast on top of the water and let it proof for 5 minutes.
  • Add the milk, salt, oil, bread flour, whole wheat flour, rye flour, and caraway seeds to the yeast mixture and knead on medium-low speed until the dough starts to come together. I always start with the lower amount of bread and whole wheat flours listed, then add more as needed.
  • Increase the speed to medium-high and knead for 8-10 minutes until the dough is smooth and no longer sticking to the sides of the bowl.
  • Place the dough in a large, lightly oiled bowl and cover with a towel.  Let the dough rise in a warm place until doubled in size, about 1 1/2 hours.
  • When the dough has risen, punch it down and transfer to a clean work surface.  Let it rest for 5 minutes, then shape it into a loaf and transfer to a baking sheet lined with parchment paper.  Cover with a towel and let rise for another hour until doubled in size again.  
  • When the dough is close to being doubled in size, preheat the oven to 425 degrees F.  Slash the dough with a sharp knife to create gashes on top.  Open the oven and throw a few ice cubes on the bottom when you place the bread in to bake.  This will create steam that will make for a great crust to the bread.  Bake for 30 minutes until crusty and golden brown.