RYE FLOUR BREAD LOAF

Bread is my family's staple food for the first meal [breakfast]  of our day.  Though I have baked numerous types of bread loaves, I need to stick to just one or two recipes for convenience.  

Lately, I tried this recipe and find it good too.  The bread texture is soft, spongy and chewy.  Tastes good with much less sweetness compared to store bought ones.  Served with butter and homemade preserves with a cup of hot beverage is awesome meal to us.

Ingredients
[makes 2 loaves x 550 gm or 24 slices of 1.5 cm width]
500 gm bread flour
30 gm wheat germ
50 gm rye flour
100 gm plain flour
1 tsp salt
3 tbsp jaggery sugar or castor sugar
6 tsp instant yeast
420 ml water [+-]
50 gm butter

1. Knead all dough ingredients [except butter and water] on slow speed to combine.  Add in water gradually as you may need less than 420 ml.   Continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed [Kenwood mixer - speed 3] when butter and dough has combined.  Knead for about 5-7 minutes until smooth, elastic and dough is not sticky [leaves the bowl clean]
3. Form dough into a ball.  Place in a bowl covered to rest for 20 minutes or double in size.
4. Punch down rested dough.  Divide into 2 equal portions.  Round up into a ball.  Fold into thirds then roll each portion into a long rectangle.   Roll up like swiss roll and seal the edges well.    Place the  loaves in greased Pullman's tins.
5. Leave in oven to proof until double in size [about 1 hour or rise over the rim of the baking tin].
6. Bake in preheated oven at 160 degrees C for 35 minutes.  Remove and cool on wire rack.