Light Seeded Rye Bread

"Rye bread is a totally different story than wheat. Where wheat bread is fluffy, rye is stodgy. While white loaf is crusty, rye is practically all crumb. Wheat best fresh, rye has to stand overnight in order to even slice it. Won’t tolerate fancy sandwich fillings and will even object to being sandwiched – open top is the only way to go. It is grim, stodgy, dense and not a little miserable. But it's refreshing to bake and eat every now and then bread that is dissidently different. Especially that this recipe is perfectly doable. It’s got yeast in it and the dark rye flour is diluted a bit by wheat."

Preparation Time40 min

Cooking Time45 min