Light Rye Bread, not to be taken lightly

 A similar recipe has been posted to my refrigerator for years.  Finally, I've made it, loved it, and made it again.  This is adapted from the Robin Hood recipe, for the flour ratios. 

Light Rye Bread

 

 4 tbs honey

1 tsp sugar

2 1/2 cups warm water (test on inside of wrist)

5 tsp dry yeast (I used Instant yeast)

1 tbs salt

2 tbs oil

6 - 8 cups flour (1:1 ratio of white to dark rye flour)

4 (ish) tbs cornmeal (optional, for baking sheet)

Glaze (optional)

2/3 cup cold water

1 tsp cornstarch

Dissolve honey and sugar in the warm water in the mixing bowl.  Sprinkle yeast on top and let stand for 10 minutes.  Mix in salt and oil and slowly add the flours, mixed together, in the mixer with the dough hook.  Knead on low spead until the dough is soft, leaves the sides of the bowl, and is not sticky.  

Turn the dough out onto a lightly floured counter or board, and knead a few minutes longer.  Place in a lightly oiled bowl and cover.  Let rise in a warm place until doubled. 

Preheat the oven to 400ºF. (200ºC)

 Punch the dough down and turn out the dough.  Cut into two equal pieces and form loaves, tightly, so as to not have large air pockets or spring apart.  Place loaves onto the cornmeal on a baking sheet, cover, and let rise until doubled.   Make slashes into the loaves and let rest for a few minutes. Glaze, if wanted.

The Glaze:  Combine the water and cornstarch in a small saucepan.  Bring to a boil, whisking and let cool.  Brush the entire surface of the loaves with glaze just prior to baking.

Bake at 400ºF  (200ºC) for 25 minutes or longer.  Test bread by knocking on the bottom of the loaf.  If there is a hollow sound, the bread is ready.  If not, bake for a longer time. Cool on a wire rack.

Enjoy!