1½ cups warm water 105 to 110°F (360mL)
2 tablespoons honey
2 teaspoons active dry yeast
2¾ cups bread flour 330g
1½ cups rye flour 160g
1 tablespoon vegetable oil
1¾ teaspoons salt
whisk together the warm water, honey and yeast until combined. Let it stand for 5 minutes, until very foamy.
add both of the flours, oil, and salt. Using a wooden spoon or rubber spatula, mix the ingredients together until all of the dry flour from the bottom and sides of the bowl is combined and a shaggy dough forms.
mix on medium-low speed for 6 to 8 minutes until most of the dough balls up around the dough hook and it is smooth and slightly sticky.
in a clean, lightly oiled bowl let it rise for 30 to 45 min, until doubled in size.
Meanwhile, grease a 9x5-inch loaf pan with oil or baking spray. Set it aside.
Place the dough in the prepared loaf pan seam side down. Cover the loaf pan and let it rise for 35 to 45 minutes, or until the dough rises ½ to 1 inch above the top rim of the pan.
After 15 minutes of the second rise, preheat the oven to 350°F.
Bake the bread for 35 to 40 minutes, until the top of the loaf is golden brown and it sounds hollow when tapped. Let it cool in the pan for a couple of minutes, then turn it onto a wire rack to cool completely before slicing.