Rye & Whole Wheat Bread

Recipe

 

Ingredients

  • 2 cups warm water

  • 2 tablespoons dry yeast

  • 2 cups dark rye flour

  • 1 cup whole wheat flour

  • 3 tablespoons sugar

  • 1 tablespoon salt

Directions

  1. Mix in the 32 oz measuring cup and let sit for 5 minutes

  2. Mix in a very large mixing bowl

  3. Add 2 tablespoons olive oil to water/yeast mixture

  4. Combine liquid with dry ingredients in mixing bowl and stir with a strong spatula or wooden spoon for ~100 strokes

  5. Add ½ cup at a time of white flour until a workable dough forms – it will take ~2 cups white flour

  6. Need dough on countertop for ~100 turns, adding sprinkles of flour as needed

  7. Proof in the mixing bowl in a warm place until doubled in size (~1.5-2 hours)

  8. Punch down dough and let rest for 15 minutes

  9. Divide dough into two balls

  10. do a second rising until nearly doubled in size (~1 hour) on the baking sheet it will cook on

  11. While second rising is occurring, preheat oven to 400

  12. Bake in 400 degree oven for 30 minutes, turn down heat to 350 until done (total cooking time ~45 minutes)

  13. It will be done when you can “thump” the bottom of the loaf

  14. Cool on wire rack