Ingredients:
• 1 envelope (1/4-ounce) dry yeast
• 1 tablespoon sugar
• 3 tablespoons melted butter
• 1 egg
• 1 cup warm milk (about 110 degrees F)
• 1 1/2 teaspoons salt
• 1 cup rye flour
• 2 1/2 cups bleached all-purpose flour
• 1 teaspoon vegetable oil
• 1 large egg, beaten
Directions:
• Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook.
• Beat on low speed for 1 minute.
• Add the salt, rye flour and all-purpose flour.
• Beat at low speed until all of the flour is incorporated, about 1 minute.
• Beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook.
• Remove the dough from the bowl.
• Using your hands, form the dough into a smooth ball.
• Lightly oil a bowl.
• Place the dough in the bowl and turn it to oil all sides.
• Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
• Lightly grease a 5 1/2 by 9-inch baking pan.
• Remove the dough from the bowl and invert onto a lightly floured surface.
• Gently knead the dough several times.
• Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan.
• Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
• Preheat the oven to 350 degrees F.
• Use a pastry brush to brush the egg lightly over the top of the dough.
• Bake until lightly brown, about 45 minutes.
• Remove from the oven and cool on a rack.
