1. Preheat your oven to 400⁰F (200⁰C).
2. Lightly grease a baking tray and sprinkle it with a bit of rye flour. Set aside.
3. In a large mixing bowl, whisk together the 6 cups of rye flour, 2 tbsp of sugar, 10 g of instant yeast, and 1½  tsp of salt. Give it a proper mix so everything’s evenly distributed.
4. Pour in the 2 cups of buttermilk, 1 cup warm water, and 2 tbsp canola oil.
5. Stir with a wooden spoon until a sticky dough forms.
6. Turn the dough out onto a lightly floured surface and knead for about 7 minutes.
7. It won’t get super smooth like white dough, but it should come together and feel slightly elastic.
8. Place the dough onto your prepared tray and shape it into a round or oval loaf.
9. If it’s sticking, dust your hands lightly with flour.
10. Lightly brush or smear a little water over the top, then make a few criss-cross slits with a sharp knife.
11. Sprinkle a bit more rye flour over the top for that rustic look.
12. Cover loosely with a lightly greased plastic bag or wrap.
13. Let it rise in a warm spot for about 1 hour, or until roughly doubled in size.
14. Bake at 400⁰F (200⁰C) for 20 minutes, then reduce the heat to 350⁰F (180⁰C) and bake for another 25 to 30 minutes.
15. The bread is ready when it sounds hollow when tapped underneath.
16. Let it cool on a rack before slicing. It’s tempting to cut in early, I know, but it slices much better once it’s cooled a bit.

Note:

Place a bowl of water on the last rung of the oven when preheating the oven to create a crispy crust. Bake the bread with the bowl of water for the entire time.