2 tablespoons unsalted butter, melted + more for brushing
1 tablespoon Kosher salt
2 teaspoons caraway seeds
Grated zest of 1 large lemon or orange
2½ cups medium rye flour
2¼ to 2½ cups unbleached all purpose flour
Instructions
In a small bowl, combine ¾ cup of warm water, yeast, and pinch of sugar. Stir to dissolve and let stand at room temperature for 10 minutes, until mixture becomes foamy.
In a large stand mixer bowl, combine remaining warm water, molasses, brown sugar, melted butter, salt, caraway seeds, zest, and rye flour. Using the paddle attachment, beat hard until creamy, about 1 minute. Then, stir in the yeast mixture.
Add all purpose flour, ½ cup at a time, until a soft, shaggy dough forms.
Switch the attachment from paddle to dough hook and knead for 3-4 minutes, or until dough is smooth and springy.
Place the dough in a slightly oiled deep bowl. Turn the dough once to coat the top in oil and cover with plastic wrap. Let dough rise at room temperature for 2 to 2½ hours, until it doubles in bulk.
Turn the dough out on a lightly floured surface. Divide the dough into 2 even portions. Form into oval balls, tucking the ends together. Place the loaves, seam side down, on a parchment lined baking sheet. Brush with melted butter and loosely cover with plastic wrap. Let rise at room temperature for 2 hours, until loaves doubles in size again.
About 20 minutes before the dough is ready, preheat oven to 375F. Using a serrated knife, slash 3 diagonal cuts into the top of each loaf, about ¼ inch deep.
Place the dough on the center rack and bake for 25-30 minutes, until loaves are golden brown.
Transfer loaves to cooling rack. Once slightly cooled, sliced and serve. Alternatively, slice loaves and freeze slices in an air-tight bag. To eat, transfer directly to toaster.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/01/28/swedish-rye-bread/