This homemade loaf is made with rye flour for a dark color, dense crumb and mildly tangy flavor. Its high fiber content and satisfying texture make it a nourishing option for breakfast.
Stir the honey and yeast into the lukewarm water. Leave for 10 minutes, until foamy.
Mix the rye flour, wheat flour and salt. Add the yeast mixture and knead until a sticky but cohesive dough forms.
Put the dough in a greased bowl, cover and leave it in a warm place until doubled in size. Rye dough does not rise as quickly as wheat dough, so be patient.
Shape the dough into an oval loaf and place it in a pan. Let it rest for 20 minutes, then bake in a preheated oven until the top is dark.
Important: Rye flour contains less gluten than wheat flour, so the dough will be stickier; dust your work surface generously with flour. This bread contains gluten. Once completely cool, store it in a cloth bag or slice and freeze it.
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