Wholewheat/Rye Bread
Servings Prep Time
2 15minutes
Cook Time Passive Time
35minutes 160minutes
Servings Prep Time
2 15minutes
Cook Time Passive Time
35minutes 160minutes
Ingredients
Instructions
  1. In a large container with a lid, mix together water, yeast and salt.
  2. Add flour with a big spoon. Do not kneed or fold. Do not mix it too long, just enough to get everything together.
  3. Leave on the counter for 2 hours. It will be ready once the top is somewhat flat.
  4. Put in the fridge. It can be used for the next 14 days. The lid should be propped open for 2 days. Then, the lid can more tightly fit on the container.
  5. Put the dough onto the baking sheet or pizza peel. Make sure that there is enough flour/corn meal so that as the loaf expands, it will not stick
  6. When ready to bake, take out 1/4 of the dough (I usually gently cut the dough with a knife into quarters while in the container. That way you can determine how much dough to take out.) Very quickly, form the dough into a circle by pulling the edges under the loaf. Do not work the dough too much! You need the air bubbles.
  7. Let rest for 40 minutes (minimum). Cover with a dish cloth if your kitchen is quite dry.
  8. Once the bread has rested, use a knife to slash to top. Use any pattern you like but make 3 or 4 slashes that are 1/2 inch deep.
  9. Preheat oven to 450F. Place an empty metal (note: metal) broiler tray in the oven on a shelf where it won’t interfere with the bread. I place mine below the shelf with the baking stone.
  10. To bake the bread: quickly transfer the bread from the pizza peel to the baking stone (it should slide off with a bit of a jerk to pizza peel). If using the baking sheet, place the sheet with the bread in the oven. Then, quickly pour 1 cup of boiling water into the broiler tray (some will evaporate right away). Close the oven door!
  11. Set the timer for 35 minutes (approx.). When the bread is ready, if you used a baking stone, reach in a grab the loaf with oven mitts.
  12. Have a wire rack ready.
  13. If you used a baking sheet, simply take the baking sheet out of the oven when the bread is ready. Transfer to the wire rack. If you used a baking stone, reach into the oven with oven mitts. Grab the loaf and place it on the wire rack. Turn off the oven and let the baking stone cool (it’s too hot to handle and you don’t want it to cool down too quickly).