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Spiced Rye Bread
by author Christel Gursche

9 cups (1 kg) rye flour
3 Tbsp (45 g) fresh yeast or 1 package instant yeast
1 tsp (5 ml) natural sugar such as Sucanat or Rapadura, or honey
1/2 cup (125 ml) + 1 1/2 cups (375 ml)
lukewarm water
2 tsp (10 ml) sea salt
2 Tbsp (30 ml) mixed bread spices such as
caraway, anise, fennel, coriander and
cardamom, ground

This bread has a nice crust but is moist inside. It is always a family treat to eat it fresh out of the oven, slightly cooled. You can also store it in a plastic bag in the freezer where it will keep for two to three months. Makes one large loaf or two small loaves.

Source: alive #237, July 2002