500g Rye Flour
10g Salt
15g Fresh Yeast or 10g dried
350ml Warm Water

1. Place all ingredients into a mixing bowl and mix to a clear dough.
2. Tip dough out onto a well floured surface and roll around in the flour to avoid sticking.
3. Place into a greased bread tin or a well floured proving basket and prove for 35 minutes.
4. Preheat oven to 250ºC and bake for 50-60 minutes. Reduce the heat half way through baking to 200ºC

This method is quicker than using a sour dough starter and will produce a reasonable Rye bread, but the flavour is nothing compared to the sour dough method.