American Rye Bread

The bread is soft and fluffy,not as dense as the German Rye Bread. The brown sugar used added more fragrant to the bread

The Recipe :
Yields 1 big loaf

220g High protein flour
80g  Rye flour
5g   Yeast
10g  Brown sugar
50g  Egg
15g  Butter
160g Water

Method:
1.  Put all the ingredients except butter into a mixing bowl.
2.  Knead with a mixer till become dough.
3.  Add in butter and continue knead for 30 minutes.
4.  Proof the dough for 40 minutes.
5.  Gently punch down the dough, cover with a damp towel
6.  Rest for 10 minutes.
7.  Roll to flatten the dough then rolled it up tightly like a swiss roll.
8.  Place the dough in a well greased bread tin. Cover with a    damp towel
9.  Second proofing for 45  minutes.
10. Bake in a preheated oven at 190'C for about 30-40 minutes.