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1.
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Using a stand mixer (trust me), put the water, yeast, and Splenda/sugar in the bowl.
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Walk away for 5 minutes.
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2.
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Come back and add the olive oil, wheat gluten, and 1C rye flour.
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Mix thoroughly, then walk away.
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I like to watch TV for this part.
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Come back in about a half an hour, give or take.
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Let the sponge form.
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3.
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When its a part you dont like or your show is over or whatever, come back.
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Push down the sponge and add the rest of the rye flour and the salt, then slowly add the wheat flour while your mixer is on a low-setting.
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You wont be able to get it all in this is a good thing.
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4.
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When the dough looks about right (usually just over halfway through the wheat flour), pull it out and begin kneading it.
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I do most of this by feeling, but my general rule when kneading bread is to get it to resist you when you poke it.
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Not to inflict pain, but to be semi-firm.
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Roughly 10 minutes, although Im lazy.
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This should incorporate most of your remaining flour.
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5.
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At this point, determine how fast you want this thing done.
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I like to oil a pizza pan and plop the dough straight on, in which case you need only one rise and get a round, sloping loaf.
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The other option is to do a double or even triple rise more and longer rises means a fluffier loaf.
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Two ways Ive done this
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a.
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Oil a pizza pan and center the ball of dough, then cover with a damp cloth and put in a warm place.
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Make sure the cloth is loose, because this can rise pretty well.
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Let rise for at least an hour, but possibly as long as two.
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Multi-task.
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Do laundry.
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Tell your family youre busy baking and cant possibly help them, and watch TV instead.
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When its ready (you get a feel for what you like, but wait at least 2 hours the first time), pop in a 350F oven for about 40 minutes.
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(I use my moms oven, which allows me to set a proof cycle I just take off the cloth and turn the oven on, and take it out exactly 42 minutes later.)
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b.
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Oil a bowl and toss the dough in, making sure to coat the top.
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Let rise once for about an hour or so, then put into a greased bread pan, let rise a second time, then poke so it falls evenly, and let rise a third time (about 3 hours of rising) and bake as above.
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Depending on how long you let it rise, this can be great for anything from eggs on toast to sandwiches.
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The knack to this recipe lies in being able to walk away from it for extended periods of time.
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Also, in experimentation try nuts, fruit, etc.
