Adapted from my cookbook, Bread Toast Crumbs. Changes from the original recipe include: The vessel: This one is baked in a single loaf pan as opposed to two 1-quart Pyrex bowls. You can use an 8.5x4.5-inch pan or a 9x5-inch pan. And 8.5x4.5 -inch will produce a slightly taller loaf.  Weight of the rye flour: I find a cup of rye weighs roughly 96 grams, whereas in the book I was using 128 grams for a cup of rye. See post above for more details. Added an additional tablespoon of honey. Reduced the oil to 1 tablespoon. Reduced the water by 1/4 cup. Notes: Salt: I always use Diamond Crystal kosher salt. If you are using Morton's kosher salt or fine sea salt use half the amount by volume or the same amount by weight. Yeast: If using active dry yeast, sprinkle the yeast over the lukewarm water-honey mixture and let stand for 10 minutes; then proceed with the recipe. Caraway: If you don't like the flavor of caraway, simply omit the seeds or use less: 1 to 2 teaspoons or to taste.