Easy Rye Bread

Steps

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1. 1
   In the bowl of a stand mixer, combine 1 1/2 cups of warm water (about 110°F), 2 tablespoons of honey, and 1 packet of active dry yeast. Mix well and let stand for 5 minutes until foamy.
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2. 2
   Add 1 1/2 cups of medium rye flour, 2 3/4 cups of bread flour, 1 tablespoon of vegetable oil, 1 3/4 teaspoons of salt, and 1 tablespoon of caraway seeds. Mix with a spatula until combined.
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3. 3
   Attach the dough hook and mix on medium-low speed for 6 to 10 minutes until the dough gathers around the hook into a ball.
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4. 4
   Transfer the dough to a lightly oiled bowl, turning it to coat all sides with oil. Cover with plastic wrap and let rise in a warm place for 30 to 45 minutes until doubled in size.
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5. 5
   After 15 minutes of rising, preheat your oven to 350°F.
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6. 6
   Turn the dough out onto a lightly floured surface. Stretch and shape it into a 9-inch square, then roll it up tightly. Pinch the seams and fold them under the loaf.
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7. 7
   Spray a 9x5-inch loaf pan with baking spray and line it with parchment paper. Carefully place the shaped dough into the pan, seam side down, and lightly coat the top with oil. Cover loosely with plastic wrap.
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8. 8
   Let the dough rise in a warm place for 35 to 45 minutes until doubled in size and the dough rises above the rim of the pan.
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9. 9
   Bake at 350°F for 35 to 40 minutes until golden, puffed, and sounds hollow when tapped.
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10. 10
    Remove from the oven and let cool in the pan for a couple of minutes, then transfer to a wire rack and allow to cool completely before slicing and serving.
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