A somewhat lighter, more rye-tasting loaf than my classic recipe:
Combine dry ingredients in a 4.5-quart mixer bowl:
- ½ Tbsp dry yeast (1 Tbsp for more boost)
- 2 Tbsp brown sugar
- ½ cup dried milk
- 1-½ cup warm water
Dump more dry ingredients on top, do not mix:
- ½ cup flax seed meal
- 1 cup bread flour
- 1 cup rye flour
- 2-½ cup whole wheat flour
- 1 tsp salt
Let the dry ingredients sit on top of the liquid for 15 minutes as the yeast revs up, then run the mixer until the dough ball cleans the bowl sides. Oil the bowl, cover, and let the dough rise for maybe an hour (45 minutes in warm weather / oven).
Form the ball into an ingot, pack it into a non-stick loaf pan, cover loosely with aluminum foil, and let it rise another hour (30 minutes in warm weather / oven) to fill the pan with a nice loaf. I’ve been using a King Authur 8-½ x 4-½ inch non-stick bread pan to good effect.
Bake loaf with the foil on top in a 350 °F oven for 50 minutes. You can set the oven to start at a convenient time, run for an hour at 350 °F from a cold start, and the bread will come out fine. If it’s too durable, try 325 °F.
Drop loaf onto a cooling rack, wait five minutes, slice generous QC sample from one end, apply (peanut) butter, give thanks to the yeast, enjoy.