Ingredients

• 300g Dark Rye Bread Mix
• 200g Unbleached Strong White Bread Flour
• 10g Salt
• 7g Gold Standard Yeast
• 1 tbsp of Honey
• 3 tbsp Caraway Seeds 
• 350ml warm water
• 1 tbsp Cold Pressed Oil (Sunflower)

Method

1 - In a large bowl, combine the rye flour, bread flour, salt, yeast, and caraway seeds, honey and the water. Mix until you get a sticky, thick dough. Rye dough will feel very different to wheat more like clay than elastic.

2- Knead lightly for about 5–8 minutes. Don’t expect much gluten development just aim for a uniform dough. Transfer into your baking tin and let it rise to the top of the tin, this can take anywhere from 2 - 5 hours.

5 - Once the dough has risen preheat the oven to 220°C, Bake for 10 minutes, then reduce to 190°C, continue baking for 30–35 minutes, the loaf should sound hollow when tapped.

 Cool completely, this is crucial rye needs time to set. Wait at least 2–3 hours before slicing (overnight is even better)

Happy Baking & Enjoy!