rye bread: stand mixer & bread oven

This is one of my favorite recipes. It makes a big loaf which slices nicely into sandwich-size slices and also keeps for days before tasting a bit dry -- from then on it makes wonderful toast.

Rye Bread

1 1/3 - 1 1/2 C water
3 Tb butter, cut up
2 2/3 C bread flour
1 1/3 C rye flour
3 T gluten flour
3 T brown sugar
2 T caraway seeds
1 t salt
1 1/4 t breadmaker yeast

recipe heavily modified from Best Bread Machine Recipes

Put ingredients into your stand mixer and run mixer on low for 20 minutes. Pull the dough off the hook and out of bowl (I just balance it in one hand for a minute). Flour inside of bowl and return dough to bowl; leave bread hook in place.

Let dough rise until double (about 2 hours) and then pop the bread hook back into the bowl. Knead for 4 minutes.

Turn oven on to 400-425 and put the empty bread-oven into the oven to preheat.

Let dough rise until double (about 20-40 minutes) and then put the dough into the hot bread-oven.

Bake for 20-30 minutes or until bread sounds hollow when thumped.