Makes 1 large loaf, or 2 small
My husband called this “the best rye bread I ever ate.” A nice, dense crumb, with a mild rye flavor. The sugar and honey make this loaf wonderfully addictive.
Ingredients:
1 1/4 cups warm water
3 tablespoons honey
1 Tbsp sugar
2 1/4 teaspoons instant yeast
1 3/4 cups rye flour
2 teaspoons salt
3 tablespoons unsalted butter, melted
2 3/4 cups King Arthur Unbleached All-Purpose Flour
Optional: caraway seeds (for top of loaf)
Method:
1. Place dry ingredients into bread machine. Then wet. (unless your manufacturer recommendations are different)
2. Set on dough cycle. After bread dough is kneaded, check consistency – dough should be smooth and a bit wet. Not shaggy (although it will be shaggy during the first part of kneading)
3. Let rise in bread machine for about 1 1/2 hours.
4. Form into a ball, roll in caraway seeds let rise on a baker’s peel or baking sheet for about 30-45 minutes. To make it easier to remove from peel or baking sheet, sit the dough on caraway seeds. Meanwhile, preheat oven to 375F. Use a baking stone if you have one.
5. Slash top of bread about 3 times. Cook for 45 minutes, or until done. Remove and let cool before slicing (if you can handle it!) 
Thank you for following our Adventure, where I cook a meal from every country in the world, A-Z! Many smiles to you and your family. Love, Sasha
