Rye Bread

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Ingredient List

• 10g dried yeast
• 2 tbsp honey
• 500g rye flour
• 400g whole-wheat flour
• A pinch of salt

Directions

Makes 1 loaf. Preheat oven to 220°C.

Activate the yeast in 50ml warm water while you prep the rest. Dissolve the honey in 550ml warm water.

Combine the flours and salt in a large bowl. Make a well in the centre and pour in the yeast and honey water. Mix to form a sticky dough.

Turn out onto a floured surface and knead for a few minutes. Place in an oiled bowl, cover, and leave to rise in a warm spot for about an hour. Knead once more, then shape and place into a greased, flour-dusted loaf tin. Leave to rise again for another hour.

Bake for 35–40 minutes until golden and crispy on top. Remove from the tin and return to the oven for a further 5 minutes.