Rye Bread

Proof the yeast: Add the lukewarm water and yeast to the bowl of your mixer. Give it a quick stir, and leave the mixture for 5-10 minutes to foam up.

Form the dough: Add the brown sugar, salt, caraway seeds, oil, rye flour, and 2½ cups of the all-purpose flour. Using the dough hook, mix on medium speed until smooth. Add the remaining flour and mix until the dough is firm and comes clean off the sides of the bowl. About 5 minutes.

Rise: Spray a large mixing bowl with cooking spray. Place the dough in the bowl, spritz the top of the dough with oil, and cover with a clean kitchen towel. Let the dough rise in a warm, draft-free environment for 30-40 minutes, or until doubled in size.

Form the bread: Place a piece of parchment paper on a baking sheet and sprinkle it with a bit of cornmeal. Punch the dough down and form it into a ball by pulling the dough from the center to underneath, repeat these pulls about 4 or 5 times. Sprinkle some flour over the risen dough. Cut a few slashes into the top of the dough with a sharp knife. Place the ball on the prepared baking sheet. Let it rise for 30-40 minutes or until doubled in size in a warm, draft-free environment.

Preheat the oven to 425℉. Place a shallow pan (not glass, glass will break) on the lower rack in the oven. Transfer the baking sheet to the middle rack in the preheated oven. Pour 1 cup of water in the shallow pan on the lower rack.

Bake for 30 minutes until crusty and golden brown.