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Add in the day ingredients and mix.
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Prepare a loaf pan by brushing oil into it. Pour the bread mix into it. Smoothen the top and cover with rolled rye/flour/seeds
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Cover and keep in a warm place to rise. About 3- 5 hours.
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Once properly risen the dough will touch the rims of the pan.
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Bake in a preheated oven at 425*. Bake for 25 minutes, covered with an aluminum foil. After that remove the foil and bake for another 15- 20 minutes uncovered.
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Remove from the oven and leave it in the pan for about 10 minutes, then unmold on a wire rack.
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It is suggested that you wait at least a day before cutting into a rye loaf - for improved flavor and texture. Once the bread is cool, wrap it in an aluminum foil and keep it for a few hours before slicing.