Soft Garlic Basil Rye Sandwich Loaf

Steps

1. Prepare the flavorings first: warm the olive oil in a small pan over low heat, add the garlic and cook 2 to 3 minutes until soft and fragrant but not browned. Scrape the garlic and oil into a small bowl and let cool.
2. Melt the butter and divide it: set aside two-thirds (about 20 g) for the dough and keep the remaining one-third (about 10 g) for brushing the baked loaf.
3. In a large bowl, stir the lukewarm water, warm milk, honey and instant yeast together.
4. Add the rye flour, bread flour, salt and dried thyme, then pour in the two-thirds portion of melted butter. Mix into a shaggy, sticky dough.
5. Add the cooled garlic with its oil and the chopped basil. Knead in the bowl for 8 to 10 minutes using a dough scraper and wet hands; rye dough stays tacky, so resist dusting it. This is about 74% hydration (counting the milk's water) and 2% salt.
6. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and about 1.5 times its size; rye-heavy doughs rarely fully double.
7. Grease a 9x5-inch loaf pan. With wet hands, pat the dough into a rectangle, roll it up tightly from the short side, pinch the seam and set it seam-side down in the pan.
8. Cover and proof at about 75°F (24°C) for 45 to 60 minutes, until the dough crowns about 1/2 inch above the pan rim and springs back slowly when poked. Meanwhile, preheat the oven to 375°F (190°C).
9. Bake 40 to 45 minutes, until deep golden and the center reads 190°F (88°C) on an instant-read thermometer.
10. Turn the loaf out and immediately brush the top with the remaining one-third of melted butter to keep the crust soft.
11. Cool completely on a rack, about 2 hours, before slicing into 12 slices; rye crumb sets as it cools.