Rye Sandwich bread

I always wanted to incorporate rye into our bread.  My friend, A told me how to do it in a way that it will taste good.

So I adapted a recipe and modified the method and this Rye Sandwich bread turned out so good that my fussy son finds it good too.

Mission passed with flying colours but the picture did not do justice to this recipe.

Learning experience: 

The texture is soft and fluffy and yet it has certain moisture to it that we loved.

Stay soft even on the 2nd day.

What you need:

180ml water

330g bread flour

20g rye flour

1 large egg

12g milk powder

40g castor sugar

5g instant yeast

35g salted butter

Method:

Combine bread flour and rye flour with water and mix well.  Set aside for 2 – 3 hours.

Add in egg, sugar, yeast, milk powder and knead until smooth.

Continue to knead in the butter until it reached elastic.

Shape into a ball.

Let it proof until double in size.

Punch down and shape. 

Place in a greased Pullman pan.

Proof overnight in the fridge in an airtight bag.

Bake at 180°C for 25 mins or until golden.

Enjoy!