- 2 1/2 cups bread flour, divided
- 1 cup rye flour, divided
- 2 1/4 teaspoons (1 packet) Red Star Platinum Yeast (or instant yeast)
- 1 1/4 cups warm water (about 120 to 130 degrees F)
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 2 teaspoons molasses
- 1 tablespoon caraway seeds (optional)
- In a large bowl or bowl of a stand mixer, combine 1 cup bread flour, 1/2 cup rye flour and Platinum yeast. Add warm water; stir to combine.
- Add another 1 cup bread flour, remaining 1/2 cup rye flour, salt, oil, molasses and caraway seeds, if desired; stir with a wooden spoon or dough hook attachment until a soft dough forms.
- Knead dough on a lightly floured surface for 10 to 12 minutes, adding up to 1/2 cup remaining bread flour as necessary to create a soft, elastic and slightly tacky (not sticky) dough; OR, knead dough in stand mixer with dough hook on low speed 5 to 8 minutes, adding up to 1/2 cup remaining bread flour as necessary to create a soft, elastic and slightly tacky (not sticky) dough.
- Shape dough into a ball and place in a clean, lightly oiled bowl; turn to coat. Cover bowl with plastic wrap or a tea towel and let rise 45 minutes in a warm place until doubled.
- Heat oven to 350 degrees F. Punch down dough; divide into 4 equal pieces. Roll each piece into a 1-inch thick log. Place logs a couple inches apart on a parchment paper or silicone mat-lined baking sheet. Cover with a tea towel and let rise 20 to 30 minutes until doubled.
- Uncover risen loaves and bake 25 to 30 minutes until golden brown and each loaf sounds hollow when tapped on the bottom. Transfer to a cooling rack to cool completely before slicing.