Traditional Rye Bread

In a small bowl, dissolve the yeast and molasses in warm water. Let sit 5–7 minutes until foamy (skip this proof if using instant yeast; just mix).

In a large bowl, whisk together rye flour, bread flour, and salt. Stir in caraway seeds if using.

Make a well in the dry ingredients and pour in the yeast mixture and oil. Mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes. (Tip: use the slap-and-fold or gentle fold method if dough is very sticky.) Alternatively, use a stand mixer with dough hook for 4–6 minutes.

Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1–2 hours, or until roughly doubled.

(Sourdough will take longer — 3–6 hours depending on starter strength.)

Punch down gently, shape into a round or loaf, and place in a greased loaf pan or on a parchment-lined baking sheet.

Sprinkle seeds on top if desired.

Cover and let rise a second time for 45–60 minutes until puffy.

Preheat oven to 375°F (190°C). If you like a crisp crust, place a small oven-safe dish with water on the bottom rack to create steam.

Bake for 35–45 minutes, until the crust is deep brown and the loaf sounds hollow when tapped.

An internal temperature of 200–205°F (93–96°C) indicates doneness.

Cool on a wire rack for at least 1 hour before slicing.