Part 6/8:
Martha’s rye bread starts with proofing yeast in warm water with honey. Once foamy, the starter is added to a mixture of warm water, melted butter, caraway seeds, and salt. The dry ingredients—rye flour and all-purpose flour—are combined, and the dough is kneaded until elastic and smooth.
Shaping and Rising
The dough is turned onto a floured surface, formed into a tight loaf, and either baked free-form or in a buttered loaf pan. For traditional appearance, Martha suggests rolling the dough into a rectangle, folding, and sealing the seam. The loaves are brushed with egg white to help toppings adhere and sprinkled generously with caraway seeds—a signature flavor—and left to rise until doubled, about an hour.