Instructions
Step 1: Begin by tipping the rye flour, strong white bread flour, yeast, and salt into a large mixing bowl. In a jug, combine the honey with 250ml of warm water, ensuring the honey dissolves completely to create a sweetened liquid base. Pour this mixture into the flours and stir to bring the ingredients together into a shaggy dough. Since rye flour is notably absorbent and can make dough feel dry, check the consistency carefully. If the dough appears too dry or stiff, add a little more warm water, a tablespoon at a time, until you achieve a soft yet workable dough. Tip the dough onto a clean work surface and knead vigorously for about 10 minutes until it feels smooth. Note that because rye has less gluten than wheat flour, the dough won’t be as elastic or springy as traditional bread dough, but don't be alarmed—this is normal. Step 2: Lightly oil a large bowl and place your dough inside, turning it once so the surface is coated with oil. Cover the bowl tightly with cling film and set it in a warm, draft-free spot to rise for 1 to 2 hours, or until it has roughly doubled in size. This first rise is crucial for developing the bread’s flavor and texture. Meanwhile, prepare your loaf tin by dusting it with flour to prevent sticking. Step 3: Once risen, gently tip the dough back onto your work surface. Knead it briefly with care, just enough to release any large air bubbles trapped inside. If you wish, now is the time to knead in 1 teaspoon of caraway seeds for that distinctive aromatic flair. Shape the dough into a smooth oval loaf that will fit snugly into a 2lb (900g) loaf tin. Place the shaped dough into the prepared tin, cover lightly with cling film that has been brushed with a little oil to stop it sticking, and allow it to rise again somewhere warm for another 1 to 1.5 hours, until it has doubled in size. Step 4: Preheat your oven to 220°C (200°C fan)/Gas mark 7 about 20 minutes before baking. Remove the cling film gently and dust the surface of your risen loaf with a light sprinkling of rye flour for a rustic finish. Using a sharp knife or lame, make a few angled slashes on the top of the dough; this allows steam to escape and gives the bread its characteristic look. Place the loaf in the oven and bake for 30 minutes, or until the crust turns a deep golden-brown and sounds hollow when you tap the bottom of the loaf. This hollow sound indicates that the bread is fully baked inside. Once baked, transfer the bread to a wire cooling rack and allow it to cool for at least 20 minutes before slicing. This resting time helps set the crumb and makes it easier to cut cleanly. Enjoy your fresh rye bread with butter, cheese, or your favorite sandwich fillings!
