- 1 packet of fast-acting active dry yeast
- 1 c + 2 T warm (not hot) water
- 1 1/2 T + 1 tsp honey (split)
- 2 tablespoons unsalted butter, melted, plus more for bowl, pans, and brushing
- 1 1/4 c rye flour
- 2 c bread or all-purpose flour
- 2 1/4 tsp salt
- 1 T tablespoon caraway seeds, plus more for sprinkling on top
- 1 egg white
Sprinkle yeast over 1/4 cup water. Add 1 teaspoon honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add butter and remaining 1/2 c + 6 T water and 1.5 tablespoons honey. Gradually add both flours, one cup at a time. Mix in 1 tablespoon caraway seeds. Mix until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Oil a large bowl.
Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes (or use Kitchen-Aid mixer with dough hook attachment). Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
Let dough stand in a warm place until it doubles in volume (it should not spring back when pressed), about 1 hour. Butter a 4 1/2-by-8 1/2-inch loaf pan. Punch down dough.
Shape dough into an 8 1/2-inch-long rectangle (about 1/2 inch thick). Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Brush top of loaves with egg wash (beaten egg white mixed with water), and sprinkle with caraway seeds. Preheat oven to 450 degrees. Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour. Reduce oven temperature to 400 degrees. Bake, rotating pan after 20 minutes, until tops are golden brown, about 45 minutes (mine took a little less). Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.