Simple Rye Bread

Ingredients:
1 cup warm water
1 packet active dry yeast (2 1/4 tsp)
2 cup light rye flour
1 cups unbleached bread flour, plus a little extra
3 tablespoons dry potato flakes
1 T caraway or fennel seeds
1 t salt
1/2 tsp olive oil
1 egg, lightly beaten

Instructions:
Pour the warm water into a large mixing bowl, and sprinkle the yeast on top. Mix in both of the flours, until well combined. Add the caraway or fennel seeds, and salt, and mix until combined, and a dough is formed. Knead the dough by hand on a lightly floured surface for about 10 minutes then form dough into a ball. Add the olive oil to a large clean bowl. Place the dough ball, in the bowl with the oil, and flip around a couple times, to coat the dough in the oil. Loosely cover the bowl, and let rise in a warm place, until doubled in size, about 1 hour. Preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper and set aside. Deflate the dough, and pull the sides of the dough underneath itself, to form a loaf roughly 6-inches long by 4-inches wide by 2-inches high, and place on the lined baking sheet. Brush the top and sides of the loaf with the beaten egg, then let sit at room temperature for 30 minutes. Use a serrated knife to cut 3 shallow diagonal slits on the top of the dough. Bake in the preheated oven for 40 minutes, or until the bread is lightly browned and has an internal temperature of at least 190°F. Transfer bread to a cooling rack and allow to cool for 30 minutes.

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