Rye is a grass so the flour created from its seed has a lower protein level than strong bread flours, so less gluten is produced. Thus, a rye loaf made using 100% rye flour is usually quite dense and does not have a large rise compared to a standard loaf of bread. It can be difficult to work and the proving time is much longer than that for a white loaf. I like rye bread using 100% rye flour and I know that there a some who would prefer a rye loaf that is less dense and has an improved rise. So, I have created a recipe to address this. The flavour of this loaf is fantastic retaining the rye notes throughout. This recipe makes one 900g/2 lb loaf, or you can divide and make two smaller loaves. Additionally, the dough can be shaped for a free standing loaf as well.
If you want the loaf to have more rye content reduce the strong white flour accordingly.
Good recipe! I have made this 3 times now and have slightly adjusted it for my wheat and dairy free needs. I have to use free from bread flour which needs more liquid and is quite heavy along with stone ground rye flour quite dense. So have used more liquid, slightly warm temperature not cold to speed up the proving process and increased yeast to 9g. Lovely loaf, no sugar either, excellent! - 16 Apr 2018
I hope you enjoy this as well. - 29 Feb 2016