The Ultimate Deli-Style Rye Sandwich Bread

In a small bowl, whisk the yeast and honey into the warm water. Let it sit for 5 to 10 minutes until it becomes foamy. If it doesn't foam, you'll need to get new yeast and start over.

Add the yeast mixture, along with the molasses, melted butter (2 tbsp), caraway seeds, salt, and the rye flour. Mix on medium until combined. Gradually add the bread flour one cup at a time. The dough will be sticky. Add the dough attachment and mix on medium for 6 to 8 minutes. The dough should pull away from the sides but still feel slightly tacky to the touch.

Place the dough in a lightly greased bowl or container (with a lid). Cover and let rise in a warm spot for 60 to 90 minutes, until doubled in size.

Gently punch down the dough and turn it onto a lightly floured surface. Pat or roll the dough into a rectangle roughly 8 inches wide and 12 inches long. Starting from the short (8-inch) side, roll the dough up tightly like a jelly roll. Pinch the seam shut with your fingers and tuck the ends under slightly.

Place the log, seam-side down, into a greased 9"x5" loaf pan. Cover lightly with plastic wrap or a light towel. Place in the same warm spot and let rise for another 30 to 45 minutes. The dough should rise about 1 to 2 inches above the rim of the pan.

Preheat your oven to 375°F.

Gently brush the top of the loaf with the egg wash (1 beaten egg with 1 tbsp water). Be gentle and try not to deflate the loaf; it's okay if it deflates a little.

Bake for 30 to 35 minutes. The crust should be a deep golden brown, and the internal temperature should reach 190 to 200°F.

Immediately after taking the loaf out of the oven, brush the top with 2 tbsp of melted butter. Let the bread rest in the pan for 5 minutes, and then invert the pan and let it cool on a baking rack for at least 2 hours before slicing.

The bread can be stored in an air-tight container or bag for 4 to 6 days.