Step 1: Make the Preferment (Sponge)

1. In a medium bowl, mix 1 cup rye flour, ½ cup lukewarm water, and ¼ tsp yeast.

2. Stir until a thick paste forms. Cover loosely and let sit at room temperature for 12 to 16 hours.

3. The preferment should become bubbly and give off a slightly sour smell—this means it’s ready.

Step 2: Mix the Dough

1. In a large bowl, combine the preferment with 2 cups rye flour and 1½ cups bread flour.

2. Add salt, sugar or honey, caraway seeds (if using), and the remaining 1 tsp yeast.

3. Gradually pour in 1¼ cups warm water and mix until the dough comes together into a sticky, thick mass.

4. Rye dough will be stickier than wheat dough—this is normal.

Step 3: First Rise

1. Cover the dough with a towel or plastic wrap.

2. Let it rise in a warm place for 1 to 1½ hours, until puffed. It may not double in size but should feel soft and airy.

Step 4: Shape the Loaf

1. Lightly flour your hands and a work surface.

2. Turn out the dough and gently shape it into a loaf or round boule. Avoid kneading too much.

3. Place the shaped dough into a greased loaf pan or onto a parchment-lined baking sheet.

4. Lightly dust the top with flour and sprinkle with caraway seeds if desired.

Step 5: Final Proof

1. Cover the shaped dough with a towel and let rise again for 45–60 minutes.

2. It should rise just slightly and feel airy to the touch.

Step 6: Bake the Bread

1. Preheat your oven to 425°F (220°C). Place a metal tray with hot water on the bottom rack to create steam.

2. Use a sharp knife or bread lame to score the top of the loaf (this helps with expansion).

3. Bake for 40–45 minutes, until the crust is deep brown and the loaf sounds hollow when tapped.

4. Remove from the oven and cool completely on a wire rack before slicing.