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1
Sprinkle yeast over 1 cup water in large bowl, stir to dissove.
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2
Let stand for 5 minutes.
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3
Mix rye and white flour together to equal 6 cups flour.
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4
Mix 1 1/2 cups flour in with yeast/water, stir well.
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5
Sprinkle 1/2 cup flour over dough.
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6
Cover with plastic wrap or damp towel and let rise in warm area until doubled (1 1/2 hours).
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7
Heat oil in skillet over low heat.
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8
Add basil and sage, stir about 1 minute.
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9
Remove from heat and cool.
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10
Blend 1 cup of flour, oil mixture, 1/2 cup water (or wine), salt and pepper into dough using a dough hook or by hand.
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11
Slowly add remainlng 1/2 cup water.
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12
Stir in remaining 2 1/2 cups flour, 1/2 cup at a time until dough is smooth and elastic (10 minutes if using dough hook), adding more flour if dough is still sticky.
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13
Grease large bowl.
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14
Add dough, turning to coat all sides of dough.
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15
Cover bowl and let rise until doubled (1 1/2 hours).
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16
Grease two baking sheets.
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17
Punch dough down.
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18
Divide dough in half.
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19
Form each piece of dough into a 14-inch long loaf.
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20
Place on baking sheets, seam side down.
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21
Let rise in warm area until almost double (1 hour).
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22
Preheat oven to 400-degrees F.
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23
Slash tops of loaves with knife.
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24
Bake bread 50-60 minutes or until bread sounds hollow when tapped on bottom and is golden brown.
