Ingredients:

  • 2 cups (240g) rye flour
  • 1 cup (120g) all-purpose flour
  • 1 packet (2 ¼ tsp or 7g) active dry yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 teaspoon caraway seeds (optional)
  • 1 cup (240ml) warm water (about 110°F/43°C)
  • 2 tablespoons (30ml) olive oil
  • 1 egg (for egg wash)
  • Flaky sea salt (to sprinkle)

Instructions:

  1. In a mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
  2. In another bowl, mix rye flour, all-purpose flour, salt, and caraway seeds.
  3. Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.
  4. Transfer to a floured surface and knead for about 8-10 minutes until smooth and elastic.
  5. Shape the dough into a ball and place it in a greased bowl. Cover and let rise for 1 hour or until doubled in size.
  6. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  7. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope about 12 inches long.
  8. Twist each rope into a knot shape and place on the baking sheet. Cover and let rise for an additional 30 minutes.
  9. Brush the knots with beaten egg and sprinkle with flaky sea salt.
  10. Bake for 20-25 minutes, or until golden brown and sound hollow when tapped on the bottom.