Ingredients
Rye flour: 3 cups
Bread flour: 1 ½ cups
Warm water: 1 ⅓ cups
Active dry yeast: 2 ¼ tsps
Salt: 1 ½ tsps
Caraway seeds (optional): 2 tsps
Molasses: ¼ cup
Olive oil: 2 tbsp
Directions
1. In a large bowl, combine warm water and molasses. Stir until the molasses is fully dissolved.
2. Sprinkle the active dry yeast over the liquid mixture. Let it stand for about 5-10 minutes until it becomes frothy.
3. In a separate bowl, mix together the rye flour, bread flour, and salt.
4. Gradually add the flour mixture to the yeast mixture, mixing continuously until the dough starts to come together.
5. Add the olive oil and, if using, caraway seeds.
6. Knead the dough on a lightly floured surface for about 8-10 minutes, until it becomes smooth and elastic.
7. Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
8. Punch down the risen dough to release the trapped air.
9. Shape the dough into a loaf and place it in a greased loaf pan.
10. Cover the loaf pan again and let the dough rise for another 30-60 minutes, until it has risen slightly above the rim of the pan.
11. Preheat your oven to 375°F (190°C).
12. Bake the bread for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
13. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.