Light Rye Bread
2 cups Ryle Flour Blend
1 3/4 cup King Arthur All-purpose flour
2 T potato flour or 3 T instant potato flakes
1/4 cup nonfat dry milk
2 tsp. instant yeast
2 tsp. salt
1 T caraway seeds, optional
2 T vegetable oil (or butter)
1 1/2 cups lukewarm water
In a stand mixer, using the dough hook, mix all the dry ingredients together. While the mixer is running on med/low, add the oil and water; mix until the dough comes together. Cover with a towel and allow to rest 10 minutes.
Turn mixture out onto a lightly floured board and lead to form a slightly sticky dough; try not to add additional flour. Place dough into a lightly oiled large bowl, wrong side down, then turn up and cover with plastic wrap. Allow to rise about 1 1/2 hours.
Turn dough out onto a lightly floured board once more and gently deflate. Shape into a loaf and place in a 9" x 5" loaf pan. I used a Brotform or a Banneton, which is lightly floured, to form the loaf because I wanted to bake it on a stone.
Bake loaf or turn out dough onto the baking stone, for 35 to 40 minutes. Check interior temperature; should read between 190F-degrees & 200F-degrees. Remove dough from the oven and allow to cool before transferring it to a rack to cool completely.