Light Rye Bread

adapted from Bread Illustrated
400 g of bread flour
165 g stone ground rye flour
12 g salt
5 g actived dry yeast

(Reduce yeast to 1 or 2 grams if making a sourdough version (or leave out all together), I like a bit of yeast for insurance)

265 g of water, room temperature
40 g honey
14 g of melted butter
1 large egg, lightly beaten with 1 tablespoon water
and pinch salt
Options: If you like rye with caraway seed at it along with the
other dried ingredients

NOTE: For a sourdough version add:

SOURDOUGH PATE FERMENTEE saved from a previous sourdough batch of dough
If you don’t have, make a sourdough Levain with 55g of discard/55g of water and 142g of
flour. Even though this is a small ball of dough I do a couple of
autolyze rests and stretch and folds and leave in the fridge overnight.

Mix bread flour, rye flour, salt and yeast together in
bowl of KA or other stand mixer. (add the pate fermentee or levain)

Add the water, honey and melted
butter, and turn on mixer. Mix until mixture comes together and
then let rest, covered for 20 minutes.

Mix and let rest another couple of times. Removed dough from
mixer and knead by hand for a minute or two.

Place dough in buttered bowl, cover and let rise until doubled.

Tip out on to flour dusted board and shape into one or two loaves.

Preheat oven to 450°F. with stone.

When loaves are proofed, brush with egg wash, score and slide
loaves on to stone and bake for 10 minutes and reduce temperature
to 375°F.

Bake until golden brown and internal temperature is at least
205 °F.