This is the easiest rye bread recipe you will ever make.

Not only is it super simple, but it's also hands-off and will give you an end product that stays fresh and moist for many days.

The flavour is amazing! It can be customized in any way you like or just left plain with no toppings at all.

This recipe is a true winner because it's so versatile. You can make it with any seeds or toppings you want, sweeten it with honey or maple syrup, bake it low and slow like a pumpernickel or bake it like a regular loaf. You can even make a sourdough starter or preferment for this recipe if you want an even better flavor profile!

No matter what you do, it will always be delicious!

This bread is not just delicious, it's a work of art. A loaf so beautiful and scrumptious that you'll want to keep it on your countertop for weeks—even months—to admire its beauty and majesty.

But don't let its beauty fool you: this bread is also super easy to make! All you need is water (not warm—you'll see why) and yeast, along with some flour, olive oil, salt, honey, apple cider vinegar, and a little bit of sugar. That's it!

And if you're worried about the ingredients' cost? Don't sweat it. This bread uses less than two bucks' worth of ingredients for an entire loaf!



For the dough 

450g (1lb) white rye flour

5g (0.17oz) caraway seeds

70g (2.45oz) raisins

120g (4.25oz) sunflower seeds

8g (0.28oz) salt

0.3g (0.01oz) instant dry yeast 0.36g (0.012oz) active dry yeast or 0.9g (0.03oz) fresh yeast

30g (1oz) malt syrup or any syrup you like. You can also leave it out.

400g (14.1oz) water

If you're using active dry yeast, let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.



1. In a large bowl, combine water, yeast, salt, seeds, raisins and syrup. Stir well to dissolve the salt completely.

2. Add the flour and mix until there is no dry flour left. *Desired dough temperature 24C (75F).

3. Place the dough in a non-stick paper lined bread tin.

4. Cover and ferment for 10 – 12 hours.

5. Bake at 180C (356F) fan off for 1 hour.

6. Leave to cool down completely before cutting into it or else it will be gummy!
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you.
It is up to the baker to control the bread and react accordingly.


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