> Rye bread by trev

King Arthur Organic bread flour: 350g
Bob's dark rye: 150g
Water:  240g
Coffee: 100g (cooled!)
turbinado sugar: 20g
butter, soft: 15g
salt: 10g
instant yeast: 5g
white vinegar: 5g
caraway seeds: 5g

Method:

1. Soak rye and 200g of the water for 30 min
2. Combine bread flour, salt, and yeast in a bowl, stir briefly to combine
3. Dissolve sugar in coffee, add 40g remaining water
4. Combine coffee mixture, soaked rye, butter, vinegar, caraway
5. Knead in your kitchenaid for 6 - 8 minutes. You'll get a very sticky dough, this is by design, do not add flour.
6. Let it rise 1hr, maybe to 50%, not doubled.
7. Punch down, shape, put in 9x5 greased bread pan.
8. Wait 45 - 60 minutes until loaf is popping out 1/2 inch. (It takes my over 30 min to reach 400 degrees)
9. Bake at 400 degrees 35-40 minutes, internal temp should be 200 - 205 degrees.

Cool completely.

Enjoy!