Due to the nature of rye flour, making a pure rye bread is tricky. I have tried, unsuccessfully, several times to make a 100% rye loaf and for the state of my psyche, I've decided that a mixed loaf will have to do for now. But I will master the RYE!
This is a hearty, pleasantly spiced, simple and satisfying loaf of rye bread. It comes from Bernard Clayton's New Complete Book of Breads.
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon caraway seeds
2 tablespoons brown sugar
3 tablespoons molasses
1 3/4 cup warm water.
Add 2 tablespoons yeast. Then mix in 2 tablespoons oil.
2 1/2 cup rye flour
3 cup all purpose flour
Rise for 2 hours. Shape. Rise for 30 minutes. Bake at 350 for 30 minutes.