Rye Bread

Combine warm water, molasses, and yeast in a bowl (no need to proof if using instant yeast).

In another bowl, mix both flours, salt, and optional cocoa and caraway.

Add wet to dry, then oil. Mix until a shaggy dough forms.

Knead 8–10 min by hand or 6–7 min in a mixer until smooth and slightly tacky. (Rye dough won’t get stretchy like wheat — don’t overknead.)

Place in an oiled bowl, cover, and let rise for 60–90 or until doubled in size.

Gently deflate and shape into a round or oblong loaf. Place in a banneton, tin, or on parchment.

Cover and let rise again for 45–60 min — it should feel puffy, not jiggly.

Preheat the oven to 220°C (425°F).

Place a metal tray on the bottom shelf during preheat.

When ready to bake, pour about 200 ml of hot water into the tray to create steam, and close the door quickly.

The steam helps the loaf expand fully before the crust sets, giving a better rise and a crisp, glossy crust.

Slash the top of the loaf with a sharp blade.

Bake for 35–40 minutes, until deep brown and it sounds hollow when tapped on the base.