Simple country bread with honey butter

Ingredients:

Bread

• 1.5 cups of milk
• 7 g active dry yeast
• 1/4 cup brown sugar
• 2 tbsp (30 g) butter, melted
• 0.5 tsp coarse salt
• 2 cups of rye flour
• 2 cups wheat flour + extra for work
• Neutral-tasting vegetable oil to grease the bowl and baking sheet

Honey oil

• 110 g softened butter
• 1/4 cup honey
• Special equipment: quick-response thermometer

Preparation:

1. Bread. Heat the milk to 40°C-45°C. Dissolve the yeast in the warm milk.
2. Pour the milk mixture into the bowl of a stand mixer fitted with a dough hook. Add the sugar, butter, and salt and mix until smooth. Add the rye flour and mix until smooth. Slowly fold in the wheat flour. Once the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place the dough in an oiled bowl and turn it over to coat the surface with oil. Cover with a towel and let rise in a warm place for about 1 hour.
3. Punch down the dough and place it on a lightly floured board. Divide it into 2 pieces, punch each a couple of times, and form them into round loaves. Place the loaves on a greased baking sheet, cover, and let rise in a warm place for about 1 hour, until the dough has doubled in size.
4. Preheat oven to 175°C.
   
   Bake until the bread is golden brown and sounds hollow when tapped, 30-35 minutes. Transfer the loaves to a wire rack and cool.
5. Honey oil. While the bread is baking, place the butter, honey, and a little salt and black pepper in a bowl and whisk together. Pour into individual ramekins and refrigerate. Remove from the refrigerator about half an hour before serving.