Rustic Country Bread
Ingredients
1 1/2 cups milk
One 1/4-ounce package active dry yeast
1/4 cup packed brown sugar
2 tablespoons butter, melted
1/2 teaspoon kosher salt
2 cups rye flour
2 cups all-purpose flour, plus more for flouring
Neutral oil, for oiling the bowl and baking sheet
Directions
Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk.
Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.
Preheat the oven to 350 degrees F.
Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool.
