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1
Add 1/2 the listed amounts of both strong flour and rye flour to a bowl.
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2
Mix the sugar and yeast and add to the bowl.
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3
(I used brown cane sugar.)
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4
Pour in the water over the yeast, then mix with a spatula.
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5
Add the rest of the flour and the salt, then mix until the dough forms a ball.
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6
Remove from the bowl, and knead on a work surface.
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7
The dough will be sticky, but do not add flour.
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8
In order to make a smooth, elastic dough, slam the dough hard against the work surface several times.
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9
Repeat Steps 4 and 5 for about 10 to 20 minutes.
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10
Form the dough into a ball, transfer to the bowl, wrap in plastic and let rise for 15 to 20 minutes for the first proving.
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11
(I let it rise in the bath area.)
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12
When the dough doubles in height, coat a finger in flour, then poke it down deep into the dough.
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13
If the hole does not close, it's finished rising.
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14
Coat your hand lightly in flour, then punch down the dough several times to deflate.
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15
Using a bench scraper (or spatula) remove the dough from the bowl, then quarter it with a knife.
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16
Form the sections into a ball while pressing out any remaining air, pinch the bottom of the ball and seal.
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17
Place a damp kitchen towel over the dough, and let rest for 5 minutes.
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18
Dust hands with rye flour, then press down on dough to deflate, then reshape into a ball.
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19
Coat the surface of the ball of dough with rye flour.
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20
With a knife, slash a leaf pattern into the dough.
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21
Let sit for 25 minutes for a second proving.
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22
If using the bread-rising setting on your oven, mist with water several times midway through the proving process.
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23
Bake for 9 minutes in gas oven preheated to 180C.
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24
(For an electric oven, bake for 13 minutes at 190C)
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25
They're done.
