2 tbsp honey 25 mL
1/4 cup oil 50 mL
1 tbsp. salt 15 mL
1 tbsp. caraway seeds (optional) 15 mL
1 3/4 cups warm water 425 mL
1 tbsp. lemon juice * 15 mL
3 cups ROGERS 100% DARK RYE FLOUR 750 mL
2 ½ – 3 ½ cups ROGERS NO ADDITIVE / 625-875 mL

Yeast / Honey Mixture

1/2 cup warm water 125 mL
1 tsp honey 5 mL
1 tbsp yeast 15 mL


1.YEAST / HONEY MIXTURE: Dissolve honey and yeast in warm water and let stand 10 minutes.
2.In a large bowl, measure honey, oil, salt, caraway seeds, warm water and lemon juice; add yeast mixture and mix well. Add ROGERS 100% DARK RYE FLOUR and beat vigorously by hand or at low speed with electric mixer for 2 minutes. Stir in sufficient ROGERS NO ADDITIVE ALL PURPOSE FLOUR to make a soft, workable dough.
3.Turn dough out on a lightly floured surface; knead 5 minutes until dough is smooth and elastic. Form dough into a ball and place in greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled in bulk (about 1-1/4 hours at 27°C or 80°F).
4.Punch dough down; form into two smooth balls. Cover and let rest 20 minutes. Roll each ball to form a long, rounded loaf and place on greased baking sheet sprinkled with cornmeal. Using a sharp knife, make 3 or 4 shallow diagonal slashes across the top of each loaf.
5.Let rise until almost double in bulk, about 1/2 hour. Bake in 190°C (375°F) oven for about 40-50 minutes or until done. Remove from pans and cool on wire rack.
6.* For consistently good results, lemon juice, the natural dough conditioner, is added when making yeast bread with no additive flours

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