Rye Bread

In a large bowl, combine the rye flour, strong white bread flour, salt, instant yeast, and optional caraway seeds. Gradually add the lukewarm water, mixing until a sticky dough forms.

Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes until smooth and elastic. Grease a bowl with olive oil, place the dough in it, turning to coat. Cover with a kitchen towel and let it rise in a warm place for 60-90 minutes, or until doubled in size.

Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Shape it into a round loaf or an oblong shape. Place it on a baking sheet lined with parchment paper, cover again, and let it rise for another 30-45 minutes.

Preheat your oven to 220°C (425°F). Before baking, make a few shallow slashes on top of the loaf with a sharp knife. Bake for 15 minutes, then reduce the temperature to 190°C (375°F) and continue baking for another 30-35 minutes, or until golden brown and it sounds hollow when tapped.

Remove the bread from the oven and transfer it to a wire rack to cool completely. Allow it to cool fully before slicing to ensure the perfect internal texture.