Dissolve the yeast with the sugar in lukewarm water, mix the flour with the spices. Mix all ingredients and knead well for 5 minutes.
Leave to rise in a warm place for about 60 minutes.
Knead again well by hand, or with a food processor.
Then let the dough rise again in a coated loaf pan for about 60 minutes.
Preheat the oven to 240 °C and bake the rye bread for 10 minutes, then switch back to 220 °C and bake for 35 minutes.
Preparation Tip:
The rye bread tastes especially good freshly baked with butter. It is also good to freeze in portions.
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