Homemade rye bread

Ingredients:

• 1 package (7 g) of dry yeast
• 1 tbsp. sugar
• 3 tablespoons melted butter
• 1 egg
• 1 cup warm milk (about 40 degrees)
• 1.5 tsp salt
• 1 cup rye flour
• 2.5 cups of wheat flour
• 1 tbsp. cumin
• 1 teaspoon of vegetable oil
• 1 large egg, beaten

Preparation:

1. Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add salt, rye and wheat flour, and caraway seeds.
   
   Beat slowly until all the flour is incorporated, about 1 minute. Then mix on medium speed until the mixture forms a ball that pulls away from the sides of the bowl and wraps around the dough hook.
2. Remove the dough and shape it into a smooth ball using your hands. Lightly oil a bowl and place the dough in it, coating it in oil on all sides. Cover with plastic wrap and let it rest in a warm, draft-free place until it doubles in size, about 1 hour.
3. Preheat oven to 170°C and lightly grease a 14 x 23cm long baking tin.
4. Remove the dough from the bowl and place it on a lightly floured surface. Gently knead it a few times. Fold it over and roll it up until there are no creases, and place it in the prepared baking pan.
5. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour. Using a pastry brush, lightly brush the surface of the dough with beaten egg. Bake until lightly browned, about 45 minutes. Remove from the oven and cool on a wire rack.