Homemade Rye Bread

Combine the dry ingredients in a large mixing bowl by whisking together rye flour, bread flour, yeast, and salt. This ensures even distribution of the yeast throughout the dough.

Mix the wet ingredients by stirring together warm water, honey, and oil in a separate bowl until the honey dissolves completely. The warm water activates the yeast for proper rising.

Form the dough by pouring the wet ingredients into the dry mixture and stirring with a wooden spoon until a shaggy dough forms. Add caraway seeds if using.

Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and slightly tacky. Rye dough will feel stickier than all-wheat dough, which is normal.

Let the dough rise overnight by placing it in a lightly oiled bowl, covering with plastic wrap, and refrigerating for 12 to 16 hours. This slow fermentation develops complex flavors.

Shape the loaf by removing the dough from the refrigerator, punching it down gently, and forming it into an oval or round loaf. Place on a parchment-lined baking sheet.