Ingredients:

  • 1 cup warm milk (110°F/43°C)
  • 1/4 cup molasses
  • 2 tbsp unsalted butter, melted
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 2 1/4 tsp active dry yeast
  • 1 1/2 cups rye flour
  • 3 cups bread flour
  • 1/4 cup non-alcoholic dark malt syrup
  • 1 tbsp melted butter
  • 1 tsp molasses

Instructions:

  1. Combine 1 cup warm milk and 1 tbsp brown sugar in a mixer bowl. Sprinkle 2 1/4 tsp active dry yeast on top and let sit for 5–10 minutes until the surface is foamy and bubbly.
  2. In a small saucepan over low heat, whisk together 1/4 cup molasses, 2 tbsp melted butter, 1 tsp salt, and 1/4 cup non-alcoholic dark malt syrup. Heat until simmering, then remove from heat and let cool to lukewarm before adding it to the yeast.
  3. Pour the warm molasses mixture into the yeast. Gradually add 1 1/2 cups rye flour followed by 3 cups bread flour. Using a dough hook on medium-low speed, knead for 5–7 minutes until the dough is tacky and pulls away from the sides of the bowl to form a smooth ball.
  4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 3 hours or until doubled in size.
  5. Gently punch down the dough and shape it into a log that fits a 9x5 inch loaf pan. Let the dough undergo a second rise for 4 hours.
  6. Preheat the oven to 350°F (180°C). Bake for 30 minutes or until the loaf sounds hollow when tapped on the bottom.
  7. Immediately brush the top of the hot loaf with a glaze made of 1 tbsp melted butter and 1 tsp molasses.