by Caitlin Saniga
- 1 1/4-ounce envelope active dry yeast
- 1 1/8 cup warm water (110 degrees)
- 2 tablespoons honey plus 1 teaspoon honey
- 2 tablespoons unsalted butter, melted, plus more for bowl and pans
- 1 1/4 cup rye flour
- 2 1/4 cups all-purpose flour, plus more for surface and dusting
- 2 teaspoons coarse salt
- 1 tablespoon plus 1 teaspoon caraway seeds
- 1 egg white
Sprinkle the yeast over 1/4 cup water. Add 1 teaspoon of honey. Whisk until the yeast dissolves. Let stand until foamy, about 5 minutes. Transfer to the bowl of a mixer fitted with the paddle or dough-hook attachment. Add the butter and remaining water and 2 tablespoons honey. In a separate bowl, whisk the flour with the salt; add 1 1/2 cups to the yeast. Mix on a low speed until smooth. Mix in 1 tablespoon of caraway seeds. Add remaining the 2 cups flour, a bit at a time, mixing until the dough comes away from the sides of the bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
Prepare a small pan of boiling water. Meanwhile, knead the dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to the prepared bowl and cover with kitchen towel.
Place the boiling water on a low oven rack. Place the bowl of dough on a rack above. Close the oven door and let stand until the dough doubles in volume, about 1 hour.
Butter and flour a 4 1/2-8 1/2-inch loaf pan. On a flowered surface, punch down the dough and shape it into an 8 1/2-inch-long rectangle, about 1/2 inch thick. Fold the long sides of the dough toward the center, overlapping slightly. Press the seam to seal. Transfer the dough, seam side down, to the pan. Prepare an egg wash by whisking in 1 teaspoon water with the egg white. Brush the top of the loaf with egg wash and sprinkle with 1 teaspoon caraway seeds. Drape the loaf with a kitchen towel and place on top of the oven. Let stand until dough rises about 1 inch above the top of the pan, about 45 minutes. Preheat the oven to 400 degrees.
Bake until the top of the loaf is golden brown, about 40 minutes. Transfer to a wire rack to cool slightly, then turn out the loaf. Let cool completely before slicing.
Recipe adapted from: MarthaStewart.com