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.
I hope you enjoy this as well. - 29 Feb 2016