Ingredients:

  • 500 g (4 cups) bread flour
  • 250 g (2 cups) rye flour
  • 10 g (2 teaspoons) salt
  • 7 g (1 packet) instant yeast
  • 440 ml (1 ¾ cups) warm water (about 40°C/105°F)
  • 30 g (2 tablespoons) honey or sugar
  • 15 ml (1 tablespoon) vegetable oil
  • Optional: 50 g (½ cup) caraway seeds
  • Optional: 25 g (¼ cup) sunflower seeds

Instructions:

  1. In a large bowl, combine bread flour, rye flour, salt, and instant yeast.
  2. In a separate bowl, whisk together warm water, honey, and oil until well combined.
  3. Pour the wet mixture into the dry ingredients, stirring until a shaggy dough forms.
  4. Transfer to a floured surface and knead for about 8-10 minutes until smooth.
  5. Place the dough in a greased bowl, cover with a towel, and let it rise for 60-90 minutes until doubled in size.
  6. Punch down the dough, shape it into a loaf, and place it into a greased loaf pan or shape as a freeform on a baking tray.
  7. Cover and let rise again for about 30-45 minutes until it has puffed up.
  8. While the dough is rising, preheat the oven to 220°C (428°F).
  9. Bake for 35-40 minutes until the crust is golden brown and sounds hollow when tapped on the bottom.
  10. Let cool on a wire rack before slicing.