Rye Bread

Make the dough: In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm water, and honey; stir to combine. Add the salt, bread flour, rye flour, caraway seeds, and butter. Mix on low speed until all the dry ingredients are moistened, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes.

Let it rise: Scrape the dough onto a lightly floured surface (it will be slightly sticky) and knead by hand a few times to form a smooth ball. Place the dough in a large, lightly oiled bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and let rise in a warm, draft-free spot until doubled in size, 1½ to 2 hours.

Shape the loaf: Punch down the dough and turn it out onto a lightly floured surface. Gently flatten it into a rectangle, about 8 by 10 in (20 by 25 cm). Starting from one short end, roll the dough up firmly into a log, tucking the edges in as you go to build tension and create a smooth surface. When you reach the end, pinch the seam closed and gently roll the loaf back and forth to even it out. It should measure about 9 inches long and 3½ in (9 cm) wide. Tuck the ends under slightly to round them off, then place the loaf seam-side down on a parchment-lined baking sheet.Spray a sheet of plastic wrap with nonstick spray and cover the loaf loosely. Let rise until puffy and about 12 in (30 cm) long and 5 to 6 in (13 to 15 cm) wide—it should look airy and about 50 to 75% larger in size, 45 minutes to 1 hour.

Prepare to bake: While the dough rises, preheat the oven to 425°F (220°C) and set an oven rack in the middle position. Place an empty baking pan on the bottom rack (you’ll use it to create steam).When ready to bake, brush the loaf with the egg white mixture and sprinkle with caraway seeds and a generous pinch of kosher or flaky sea salt. Using a sharp knife or lame, slash the top of the loaf vertically down the center about ½ in (13 mm) deep.

Bake the bread: Place the baking sheet on the middle rack and carefully pour 1 cup (240 ml) of hot water into the empty pan to create steam. Quickly close the oven door.Bake at 425°F (220°C) for 25 minutes, then reduce the heat to 375°F (190°C) and continue baking for 10 to 15 minutes more, or until the loaf is deep golden brown and an instant-read thermometer inserted into the center registers 200 to 205°F (93 to 96°C).