Step 1: Activate the yeast
In a small bowl, mix lukewarm water with yeast and honey or sugar. Stir gently and let it sit for 10 minutes until foamy. If using instant dry yeast, this step is optional but helps ensure activation.

Step 2: Combine dry ingredients
In a large bowl, mix the wheat flour, rye flour, and salt. If you’re using caraway seeds or fennel, stir them in now.

Step 3: Mix the dough
Pour the activated yeast mixture and vinegar into the flour mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms. The dough should be sticky but manageable. Add a bit more flour or water as needed for consistency.

Step 4: Knead and rest
Turn the dough onto a floured surface and knead for about 8–10 minutes, or mix with a stand mixer on low for 5–6 minutes. The dough should be soft, elastic, and slightly tacky.

Step 5: First rise
Place the dough in a lightly oiled bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm spot for 60–90 minutes, until doubled in size.

Step 6: Shape the loaf
Turn the dough out onto a lightly floured surface. Gently deflate it and shape into a round boule or oval loaf. Place it on a parchment-lined baking sheet or proofing basket.

Step 7: Second rise
Cover and let the shaped dough rise for another 30–45 minutes. Meanwhile, preheat your oven to 450°F (230°C). If using a baking stone or Dutch oven, place it inside to heat as well.

Step 8: Score the dough
Just before baking, use a lame or sharp knife to score the top of the dough with a cross or decorative pattern. This helps the bread expand properly in the oven.

Step 9: Bake
Place the loaf in the oven. Add a tray of hot water to the bottom of the oven to create steam or bake inside a Dutch oven for the first 20 minutes with the lid on. Bake for 40–45 minutes total, until the crust is deep golden and the loaf sounds hollow when tapped.

Step 10: Cool and enjoy
Remove the bread and let it cool on a wire rack for at least 1 hour before slicing. This step allows the crumb to set and enhances flavor.