Rye Bread from Fresh Milled Flour

Sometimes we need a hearty, more tasty loaf of bread. Rye Bread, just might be the loaf for you

Rye Bread from Fresh Milled Flour or use store bought rye and wheat
680g warm waterp
30 g molasses (not black strap molasses)
**mix and let yeast bloom 5-10 minutes
309g rye flour
360g hard white wheat flour (take out about half a cup of this flour to add later)
**Mix in flour for 1 minute, then cover the mixture and let it rest 20 minutes to help soften the bran
Add the half cup of flour from the hard white wheat
18g salt
2-3 Tablespoon caraway seeds (this is what gives Rye bread its unique flavor)
**Knead about 8-10 minutes. Looking for a good stretch to the dough/windowpane
**Cover and let rest 60-90 minutes
**Divide into two equal pieces, shape into loaves and place in 9x5 pans. Cover and let rise 60-90 minutes. Score prior to baking with three diagonal score slices. Egg wash if you want a shiny loaf
**Bake in a preheated 425ºF/220ºC for 15 minutes, then drop the temperature to 400ºF/205ºC for 25 minutes