A hearty and flavorful dark rye bread, perfect for sandwiches or enjoying with butter.
Add all the ingredients to the bread machine in the order listed.
Ensure the water is warm but not hot to activate the yeast properly.
Select the 'dough' cycle and start the machine.
Check the dough after a few minutes to ensure it forms a smooth ball; add a little water or flour if needed.
Once the cycle is complete, transfer the dough to a greased bowl and cover with a kitchen towel.
Place the bowl in a warm, draft-free area for the best rise.
Lightly knead the dough in the bowl for about a minute.
This step helps redistribute the yeast and even out the dough texture.
Shape the dough into a loaf and place it in a greased loaf pan.
For a rustic look, dust the top with a little rye flour before the final rise.
Cover and let the dough rise again until doubled in size.
The dough is ready when it springs back slowly when pressed lightly with a finger.
Bake the loaf in a preheated oven at 200°C for 30 minutes.
Place a small pan of water in the oven to create steam for a crisp crust.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Allowing the bread to cool ensures the interior sets properly and slices cleanly.
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