This recipe uses white rye flour for a whiter, less dense bread than traditional rye. This may be easier to introduce to the finicky bread eaters in your household. For the more traditional rye bread, add caraway seeds and substitute dark rye flour for the white rye flour.

Ingredients
4 tablespoons butter, melted
2 cups white rye flour
3 cups bread flour (high protein)
2 tablespoons wheat gluten
1 packet instant yeast
2 cups water (warm-105 degrees)
1 1/2 teaspoons salt
1/2 tablespoon caraway seeds (optional)
1 tablespoon molasses or molasses crystals


1. Melt butter in the microwave and set it aside to cool. With shortening or butter, grease a large bowl for the dough and 2 large loaf pans (8? x 4?). If you are going to make hearth loaves, grease a baking sheet and sprinkle it with cornmeal.

2. Measure (the sift) the flours into a large bowl. Add the gluten and combine gently but thoroughly.

3. Add the yeast into the warm water; mix well and let stand for five minutes. Put about 1/3 of the flour in the bowl of a mixer with dough hook. Add in the yeast/water mixture. Run mixer for thirty seconds to mix and create a slurry. Add the rest of the flour in portions, mixing well after each addition. Add the salt, caraway seeds (optional), molasses, and 2 tablespoons melted butter that was set aside. Mix at medium speed for about three minutes or until the dough is elastic. The dough should be soft but not too sticky. To reach the right consistency, you may need to dribble in water (one tablespoon) or flour as the dough is working. Place the dough in the prepared bowl and cover while it rises. Let it rise for about two hours - until dough doubles in size.

4. Gently deflate the dough and form two loaves either as free-standing loaves on a baking sheet or sandwich loaves for your bread pans. Cover loaves and let rise again until the dough is doubled in size - about 1 hour. Lightly brush loaves with remaining melted butter over top crusts.

5. Preheat the oven to 350 degrees Fahrenheit. Bake the bread for about 35 minutes. The bread, when baked, should make a hollow sound when thumped. The internal temperature should be 190 degrees. Cover the top crust with foil should you get the golden brown color but need a few more minutes of baking.

6. Remove the loaves form the pans and cool on a wire rack. Cool to just warm or room temperature before attempting to slice.

This bread is a wonderful bread for building those heavier sandwiches that need heavy mustards or aiolis and hold more fillings. A great rye idea is to build a traditional Reuben (sauerkraut, Swiss cheese and corned beef) or enjoy Welsh rarebit topped with thin slices of roast beef.

Enjoy this lighter-looking, still ready for heavier fillings and sometimes, seedless rye bread!