1. In a large mixing bowl, combine the rye flour, wheat flour, and salt.
2. Dissolve the dry yeast in warm water and let it sit for 5 minutes.
3. Gradually add the yeast mixture to the flour mixture, stirring until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. Preheat the oven to 220°C (430°F).
7. Punch down the dough, shape it into a loaf, and place it on a baking sheet.
8. Bake for 45 minutes, or until the bread sounds hollow when tapped on the bottom.
9. Let the bread cool on a wire rack before slicing.