Steps
- Mix 200g of rye flour, 200g of white bread flour, 7g of instant yeast, and ½ teaspoon of fine salt.
- Dissolve 1 tablespoon of honey in 250ml of warm water. Stir into the flour, adding a little more warm water if needed to make a soft dough.
- Knead for 10 minutes, until smooth. Put in an oiled bowl, cover, and let rise for 1-2 hours, until roughly doubled.
- Dust a 9 × 5in / 23 × 13cm loaf pan with flour. Briefly knead the dough to release the air, shape into an oval, and put in the pan.
- Cover with oiled plastic wrap and let rise for 1-1½ hours, until doubled.
- Preheat the oven to 425°F / 220°C. Uncover the loaf, dust with rye flour, and make a few diagonal slashes.
- Bake for 30 minutes, until dark brown and hollow-sounding underneath. Cool on a wire rack for at least 20 minutes.