Rye bread coming out of the oven

I have been want­ing to make a “new” bread, one that does not bloat me as much and also hope­fully takes a lit­tle while longer before it goes stale/​rock hard. I came upon this recipe for Rye bread, and tried it.
The “chal­lenge” was try­ing to get hold of rye flour. I went to all the usual places but had no luck. Aven­tu­ally my wife sug­gested she has a look for it in the Well­ness Whare­house in Cape Town, and I am glad to say there is loads of it, and also it is not to badly priced.
The first thing I noticed when I made my first rye bread was that it did not rise nearly as much as a my stan­dard loaves, as the gluten in the rye reacts dif­fer­ently to the yeast, and that is also why much of the rye bread on the shelves are not a 100% rye. Check the labels to see what per­cent­age is rye.
For me, a 75% rye bread worked the best mixed with cake flour. I sug­gest you exper­i­ment and see what works the best for you.
Ps. Some of he loaves was still editable after three days, and I even had a slice on the fourth day after it was toasted.

3 cups rye flour
1 cup cake flour
2 table spoons olive oil
1 tea spoon sugar
12 tea spoon salt
2 tea spoons dried yeast
approx­i­mately one cup of luke warm water

First dis­solve the yeast in about a third of a cup of water. Let this stand until the yeast has dis­solved, for about ten min­utes.
In a mix­ing bowl add all of the ingre­di­ents, flour, oil, sugar, salt and give it a good mix. Now add he yeast and give another good stir. Add the rest of the water and keep on mix­ing until you have a sticky dough. Note, this dough does not become “springy” and dry like most breads do.
Place the dough in a well oiled or but­tered cast iron pot (or bread tin). When bak­ing in a fire, times and tem­per­a­ture may vary, so I will usu­ally check it after 30 min­utes, but if you decide to do this in the oven, 160°C for approx­i­mately 45 min­utes should be enough.

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