Swedish Rye Bread Recipe with Molasses

Instructions:

1. Combine warm water, brown sugar, and yeast in a mixing bowl. Stir gently and let sit for 5–10 minutes until frothy.
2. Stir in the warm milk, melted butter, and molasses until well blended.
3. Gradually add the rye flour, bread flour, salt, and caraway seeds. Mix with a dough hook on low speed or a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for about 5 minutes until tacky but not sticking to fingers.
5. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
6. Gently punch down the dough to release air, shape it into a loaf, and place it in a 9x5 inch loaf pan lined with parchment paper.
7. Brush the top with water or milk and sprinkle with rolled oats.
8. Bake for 1 hour at the designated temperature until the internal temperature reaches the recommended set point for rye bread.
9. Remove from oven and let the loaf rest completely on a wire cooling rack before slicing to ensure the crumb sets.