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1
To mix the dough in a bowl by hand, measure 1 1/2 cups warm (105 to 115F) water into a large mixing bowl.
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2
Add the yeast, salt, sugar, and rye flour.
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3
Beat until smooth.
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4
Slowly beat in the bread flour to make a stiff dough.
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5
Cover and let rest for 15 minutes.
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6
Turn it out onto a floured board and knead until the dough forms a smooth, nonsticky ball.
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7
Place in a lightly greased bowl, cover, and let rise for 1 hour or until doubled.
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8
Proceed with step 4.
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9
To mix the dough in a bread machine, measure all of the ingredients into the work bowl, starting with the water.
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10
Program the machine to make dough.
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11
Proceed with step 4.
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12
To mix the dough in a food processor, measure the flours, sugar, salt, and yeast into the bowl of a food processor fitted with the steel blade.
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13
Turn the processor on and add the water slowly through the feed tube, processing until the dough spins around the bowl in a solid but sticky mass.
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14
Leave the cover on the food processor and let the dough rise until it fills the bowl.
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15
Turn it out onto a lightly floured board and shape it into a round loaf.
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16
Place on a lightly greased rimless cookie sheet.
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17
Cover and let rise for 45 minutes to 1 hour or until almost doubled.
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18
Position the oven racks so that the top rack is in the center of the oven.
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19
Preheat the oven to convection bake at 350F.
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20
Brush the loaf with water.
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21
Bake in the center of the oven for 30 to 35 minutes or until nicely browned and a wooden skewer inserted into the center of the loaf comes out clean and dry.
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22
Remove the bread from the oven and cool on a wire rack.
