A dark-colored, dense-textured, mildly tart-tasting homemade bread made with rye flour. With its high fiber content and filling nature, it offers a light and nutritious alternative for breakfast tables.
Mix the honey and yeast into lukewarm water and let it foam for 10 minutes.
Mix the rye flour, wheat flour, and salt, add the yeast mixture, and knead until you get a sticky but manageable dough.
Let the dough rest in a greased bowl, covered, in a warm spot until doubled in size. Caution: rye dough doesn't rise as fast as wheat dough, so be patient.
Shape the dough into an oval loaf, place it in the pan, let rest for 20 minutes, then bake in a preheated oven until the top is deep golden brown.
Important: Rye flour contains less gluten than wheat flour, so the dough will be stickier; work with plenty of flour dusted on. Contains gluten. Store in a cloth bag once fully cooled; you can slice and freeze it.
Adding a pinch of cumin or fennel seed to the dough gives it a traditional touch that balances the rye's slightly sour taste.
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