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Put the rye flour, salt, rye flakes, yeast and honey in the bowl of a stand mixer fitted with the dough hook. Slowly pour in 350ml of water and knead for 5 minutes on medium speed until the dough comes together.
Tip out the dough onto a lightly floured surface and shape it into a ball. Put the dough in a bowl, cover with cling film and leave to rise for 1 hour or until doubled in size.
Lightly flour your work surface, then tip out the dough and use your hands to knock out the air. Shape it into a rectangle and place it in the lined loaf tin. Sprinkle with a few extra rye flakes, if you wish. Cover with cling film and leave to prove for 45 minutes. Heat the oven to 200°C/180°C fan/400°F/Gas 6.
Bake the loaf for 35–40 minutes until risen and golden. Run a knife around the sides of the tin to loosen the loaf, and leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before slicing and serving.