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In a large bowl, dissolve the dry yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.
Add the rye flour and wheat flour to the yeast mixture, stirring until combined.
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1 to 1½ hours or until doubled in size.
Punch down the dough, shape it into a round loaf, and place it on a baking sheet lined with parchment paper.
Cover again and let it rise for another 30–45 minutes.
Preheat the oven to 220°C (430°F).
Optionally, make a few shallow slashes on the loaf’s surface to help it expand while baking.
Bake for 30–35 minutes or until the crust is golden and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing.
Serving and storage tips:
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