Cinnamon Swirl Rye Bread

Ingredients

• 1 1/4 cups warm milk (110°F)
• 2 1/4 teaspoons active dry yeast
• 1/4 cup molasses
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1 1/2 cups rye flour
• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon caraway seeds (optional)
• 1/2 cup granulated sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons unsalted butter, melted (for filling)
• 1 large egg, beaten (for egg wash)

Method

1. 1

   In a large mixing bowl, combine warm milk and yeast. Let stand until foamy, about 5 minutes.

   5:00 · Proof yeast
2. 2

   Whisk molasses, melted butter, and egg into the yeast mixture until combined.

3. 3

   Add rye flour, all-purpose flour, salt, and caraway seeds if using. Mix until a rough dough forms.

4. 4

   Turn dough out onto a floured surface and knead until smooth and elastic, about 8 minutes.

   8:00 · Knead dough
5. 5

   Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size.

6. 6

   Punch down the dough and roll out on a floured surface into a 9x16-inch rectangle.

7. 7

   Brush dough with melted butter, then combine sugar and cinnamon and sprinkle evenly over the surface, leaving a half-inch border.

8. 8

   Starting from a short end, roll dough tightly into a log and pinch the seam and ends to seal.

9. 9

   Place the log seam-side down into a greased 9x5-inch loaf pan.

10. 10

    Cover loosely and let rise in a warm spot until puffed and nearly doubled.

11. 11

    Preheat oven to 350°F.

12. 12

    Brush the top of the loaf with beaten egg.

13. 13

    Bake until deep golden brown and an internal temperature of 190°F is reached, 35 to 40 minutes.

    35:00 · Bake loaf
14. 14

    Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.

    10:00 · Cool in pan