Ingredients

• 1 1/2 cups milk
• One 1/4-ounce package active dry yeast
• 1/4 cup packed brown sugar
• 2 tablespoons butter, melted
• 1/2 teaspoon kosher salt
• 2 cups rye flour
• 2 cups all-purpose flour, plus more for flouring
• Neutral oil, for oiling the bowl and baking sheet
• 1 1/2 cups milk
• One 1/4-ounce package active dry yeast
• 1/4 cup packed brown sugar
• 2 tablespoons butter, melted
• 1/2 teaspoon kosher salt
• 2 cups rye flour
• 2 cups all-purpose flour, plus more for flouring
• Neutral oil, for oiling the bowl and baking sheet
• 1 1/2 cups milk
• One 1/4-ounce package active dry yeast
• 1/4 cup packed brown sugar
• 2 tablespoons butter, melted
• 1/2 teaspoon kosher salt
• 2 cups rye flour
• 2 cups all-purpose flour, plus more for flouring
• Neutral oil, for oiling the bowl and baking sheet
• 1 1/2 cups milk
• One 1/4-ounce package active dry yeast
• 1/4 cup packed brown sugar
• 2 tablespoons butter, melted
• 1/2 teaspoon kosher salt
• 2 cups rye flour
• 2 cups all-purpose flour, plus more for flouring
• Neutral oil, for oiling the bowl and baking sheet
• 1 stick butter, softened
• 1/4 cup honey
• Kosher salt
• Freshly ground black pepper
• 1 stick butter, softened
• 1/4 cup honey
• Kosher salt
• Freshly ground black pepper
• 1 stick butter, softened
• 1/4 cup honey
• Kosher salt
• Freshly ground black pepper
• 1 stick butter, softened
• 1/4 cup honey
• Kosher salt
• Freshly ground black pepper

Instructions

1. Watch how to make this recipe.
2. Special equipment: an instant-read thermometer
3. For the bread: Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk.
4. Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
5. Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.
6. Preheat the oven to 350 degrees F.
7. Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool.
8. For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together. Scrape out into a ramekin and refrigerate. Remove from the refrigerator about a half hour before using.
9. For the bread: Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk.
10. Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
11. Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.
12. Preheat the oven to 350 degrees F.
13. Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool.
14. For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together. Scrape out into a ramekin and refrigerate. Remove from the refrigerator about a half hour before using.
15. For the bread: Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk.
16. Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
17. Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.
18. Preheat the oven to 350 degrees F.
19. Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool.
20. For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together. Scrape out into a ramekin and refrigerate. Remove from the refrigerator about a half hour before using.
21. For the bread: Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk.
22. Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
23. Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.
24. Preheat the oven to 350 degrees F.
25. Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool.
26. For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together. Scrape out into a ramekin and refrigerate. Remove from the refrigerator about a half hour before using.