Deli Rye Bread

INGREDIENTS
2 Cups of Bread flour – All purpose is also fine if you cannot find bread flour, which has a stronger gluten content.
1 Cup of light or medium Rye flour
2 Teaspoons of Caraway Seeds
2 Teaspoon Salt
1 1/2 Teaspoon Instant-rise yeast
1 1/4 Cup Water at room temperature
2 Teaspoon Honey
2 Teaspoons Vegetable oil
1 Large egg, beaten with 1 tablespoon water and a pinch of salt

METHOD
Whisk the bread flour, rye flour, caraway seeds, salt and yeast together in a bowl of a stand mixer.
Whisk water, honey and oil in a large liquid measuring cup until the honey has dissolved.
Using a dough hook on low speed, slowly add water mixture to the flour mixture and mix until you have a cohesive dough.
All the flour should be clean from the edges of the bowl.
Let the dough rest for 20 minutes.
You can also omit the salt and let the dough rest for 20 minutes.
This method is called autolyse – which allows the fermentation process and without the salt, the dough has a greater opportunity to rise.
After 20 minutes, add the salt and mix at medium speed for 8 to 10 minutes.
The dough should be quite dry, if too liquid, it will not hold its shape and spread during baking.
Let the dough rise for 1.5 to 2 hours, until it has doubled in size. (I keep the dough in the original mixing bowl… no need to was yet, another bowl).
Turn the dough out onto a lightly floured counter. Press and stretch the dough in a 15 cm. in square.
Fold the top corners of dough diagonally into the center of the square and press gently to seal.
Stretch and fold upper third of the dough toward the center and press the seam gently to seal.
Stretch and fold the dough in half toward you to form a rough 20cm X 10cm loaf and pinch the seam closed.
Cover the dough loosely with greased plastic and let is rise for 30 minutes to 1 hour –
Adjust the oven rack to the lower-middle position and heat the oven to 230 Celsius (450 F).
Using a pairing knife or single edge razor blade, make 4 – 10 cm long slashes with swift, fluid motion across width or loaf, spacing slashes about 2 inches apart.
Gently brush loaf with egg mixture and place in the oven.
Reduce the heat to 190 Celsius (375 F) and bake until deep golden brown.
A thermometer should register 95-100 Celsius.
Let the bread cool completely, about 2 hours before serving.

TIP DU JOUR :
After the first day, I slice the entire bread and place the slices in freezing bags for great morning toasts !!!\