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1
Put the tepid water in your electric mixer bowl and dissolve the yeast.
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2
Use a paper lunch sack for weighing out the flour.
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3
Put the whole-wheat and rye flour in the bag first, and then make up the weight with the white flour.
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4
Put 4 cups from the bag into the mixer and whip it for 10 min.
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5
Add in the salted water.
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6
If you have a KitchenAid, allow the dough hook to do the rest of the work.
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7
Otherwise, add in remaining flour by hand.
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8
Knead till the dough is smooth and elastic.
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9
Put the dough on a plastic counter and cover with an inverted steel bowl.
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10
Allow it to rise once, punch it down, and allow it to rise a second time.
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11
Punch down and form into 2 or possibly 3 loaaves.
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12
I never use bread pans for this, as they will ruin the crust.
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13
Place the loaves on baking sheets which have been dusted with cornmeal and allow the loaves to rise till double in bulk.
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14
Bake in a 450 degree oven about 25 min, or possibly till the crust is golden brown and the loaf light to the touch.
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15
It should make a hollow sound when you thump your finger on the bottom of the loaf.
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16
Serving Ideas : Makes 2 or possibly 3 loaves.
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17
NOTES : See Italian Breadsticks and Crustulum (Bruschetta) for other ways to use this bread recipe.
