Country Bread

1. 1

   Mix water and honey in med bowl. Add yeast; stir to dissolve. Let stand until foamy, 10 min. Add 1/2 C. rye flour and 1/2 C. bread flour, stir to combine. Add remaining 1/2 C. rye flour. Mix in enough bread flour to form shaggy mass that can be worked with hands. Turn out starter onto floured surface; knead 3 min. adding more bread flour if too sticky to work. (Starter will be dough like in texture at this point.) Sprinkle 1 T. bread flour to med bowl. Add starter dough to bowl. Cover w/plastic; let stand at room temp overnight (starter will lose its shape and spread to a thick batter.)

2. 2

   Bread- Place 1/4 C. warm water in small bowl. Sprinkle yeast over, stir to dissolve. Mix 3 C. bread flour and rye flour in bowl of mixer fitted w/dough hook. Add yeast mixture and remaining 2 1/2 C. warm water, mix on low to blend. Add 1 C. bread flour, beat 4 min. Add 1 C. bread flour beat 4 min. Add enough bread flour to form shaggy mass; beat 4 min. Add salt and starter, continue to mix until dough pulls away from sides of bowl, add more flour if too sticky to form dough, about 5 min.

3. 3

   Turn dough onto floured surface, turn to coat.Transfer to large bowl. Cover and let rise 1 hr. Flour two baking sheets. Punch dough down. Turn out onto floured surface. Knead until smooth, 2 min. Divide into 3 equal portions. Cover w/towels. Let rise at room Temp until doubled (test by putting 2 fingers into dough,if indentions remain, dough has risen completely.) about two hours. Preheat to 450F. Place water pan in oven to create steam. Cut 3 diagonal lines across each loaf. Bake two loafs until breads are deep brown and sound hollow when tapped on bottom, about 35 min. Transfer to rack and cool. Bake third loaf in same manner.

* Per serving · 4 servings · Values may vary.

No additional tips available.