Last week I made a light right sandwich rye. Good crumb, great taste, nice crust. Today I kicked up the percent pumpernickel flour and reduced the light rye flour. I added an egg wash to increase the color of the crust. Better taste, similar crumb and great crust!

Along with the rye experiment, I made another loaf of Honey White bread which has become our staple. I also made some raspberry scones and blackberry hand pies. Busy morning!

Light Rye Bread – KAF (with additional Pumpernickel)

INGREDIENTS
• 1 ½ cups (340g) lukewarm water
• 2 1/3 cups (280g) Bread Flour
• 1 cups (108g) light rye flour
• ½ cups (54g) pumpernickel flour
• 1/4 cup (28g) nonfat dry milk
• 1 ½ teaspoons table salt
• 1 ½ teaspoons instant yeast
• 1 ½ teaspoons Deli Rye Flavor, optional
• 2 tablespoons (25g) vegetable oil
METHOD

1. Place the water in a large mixing bowl.
2. Combine the flours with the remaining ingredients in a large mixing bowl, or the bowl of your stand mixer. Mix until there are no dry spots. Using a stand mixer, mix at low speed until all of
   the flour is moistened. The texture of the dough will be soft and sticky due to the pumpernickel flour.
3. Cover the bowl and let the dough rise at room temperature for 2 hours. Then refrigerate overnight, or for up to 48 hours.
4. To bake bread: Grease your hands, and scoop the dough out onto a lightly greased or floured work surface. Shape it into a ball and place it, smooth side down, in a floured brotform; or in a bowl lined with a floured smooth cotton dish towel. Let the dough rise, covered, for 2 to 3 hours.
5. About 45 minutes before the end of the rising time, start preheating the oven to 450°F with a 4 to 4 ½ -quart baking pot or casserole with a lid inside.
6. When the loaf is fully risen, remove the hot casserole from the oven, carefully grease it, and tip the risen ball of dough into it. Make several slashes in the dough. Cover the pot with the lid, and place it on a middle rack in the oven.
7. Bake the bread for 25 minutes. Remove the lid and bake for an additional 5 to 10 minutes; the loaf should be lightly browned, and the interior should register at least 195°F on a digital thermometer.
8. Remove the bread from the oven and turn it out of the crock onto a rack. Cool for several hours before slicing