|1 tbs milk|
|3 tbs water|
|1/2 tsp oil|
|1/2 tsp active dry yeast|
|1 tbs warm water (110 degrees)|
|1/2 tsp sugar|
|1/2 cup white bread flour|
|2 tsp kosher salt|
- 3 cups, plus 2 tbs warm water (110 degrees)
- 5 cups coarse rye flour
- 1 and 2/3 cups whole wheat flour
- 4 tsp kosher salt
- additional lukewarm water
- Cold water
- To make the starter dough, put milk 3 tbs water and oil in a small sauce pan and bring to a boil.
- Cool until lukewarm.
- Blend yeast, 1 tbs warm water and sugar in a small bowl, then let stand for 5 minutes or until the surface is frothy.
- Sift flour and salt into a medium bowl, add the lukewarm milk mixture to yeast mixture, then stir in flour until well blended.
- Cover and let stand for 12 to 18 hours.
- To make rye bread dough, combine the starter dough and 2 cups. plus 2 tbs of warm water.
- Warm a large bowl, then use to mix rye flour and whole wheat flour.
- Make a well in the center of the flour mixture, then pour in the starter dough.
- Stir half the flour mixture into starter dough until a thick flowing dough is formed.
- Cover bowl with a cloth towel and let rise in a warm place overnight.
- The next day, add 1 cup warm water and salt to the dough, then mix remaining flour into the dough.
- On a floured surface, knead dough until firm.
- Warm a large bowl and sprinkle lightly with flour, then shape dough into a ball and place into the prepared bowl.
- Cover with a towel and let rise for 3 hours.
- Line a large baking sheet with foil and with floured hands, shape dough into a flat round loaf.
- Place on the prepared baking sheet and let rise at room temperature for 2 hours.
- During this time brush the top of the loaf 3 to 4 times with lukewarm water so no crust forms.
- Cut crisscross patterns on top of the risen loaf with a sharp knife.
- Preheat oven to 400 degrees and bake loaf for 1-2 hours or until loaf sounds hollow when tapped on the underside.
- Turn off oven, remove bread and brush with cold water and return to oven for a few minutes to dry.