RYE BREAD:

• 1 cup warm water (not hot)
• 1 tsp. dry active yeast
• 1 Tbsp. sugar
• 1 1/4 cups rye flour
• 1/4 cup AP flour
• 1/2 tsp. molasses
• 1 tsp. Saltverk Lava Salt

LAVA SALT BUTTER:

• 1 stick (8 Tbsp.) unsalted butter, at room temperature
• 1 1/2 tsp. Saltverk Lava Salt

For the rye bread, stir the yeast and sugar into the warm water and leave for 10 minutes until mixture is frothy.  While yeast mixture is resting, combine all dry ingredients in a bowl, mixing well to distribute.  Once yeast mixture is ready, add it and the molasses to the dry mixture.  Mix all ingredients together - dough will be very sticky and loose.

Preheat oven to 350 degrees F.  Line 10 miniature molds, or one loaf pan with parchment paper, and add dough, dividing equally, or filling the pan depending on your choice of pan.  Sprinkle with any seeds, oats or topping of your choice and then bake on the middle rack of the oven for 15-20 minutes or until the center is cooked and a test pick comes out clean.

For the lava salt butter, add butter and salt to a bowl, stir gently to combine and scoop to serve.

Serves: 4-6