Brought to us by Jessica
20¼ fluid ounces water (luke-warm)
1(¼ ounce) packet active dry yeast
3¼ teaspoons non-iodized salt
5½ cups bread flour
2¼ cups rye flour
Buttermilk
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Dissolve yeast in water.
Knead flour and salt into water mixture creating a smooth dough (optimal when dough easily comes out of the mixing bowl).
Let dough rise in a warm place for 20 minutes in a covered, greased bowl.
Reknead the dough for a short time and form into a loaf.Place loaf on a greased baking sheet (or baking stone). Cover with damp cloth and let the dough rest until doubled in height (approx 30-60 min) Tip: for a nicer crust brush the loaf with buttermilk periodically. Do not let the surface of the dough dry out.
Place a baking pan in bottom of oven and preheat to 480 Deg F.
Place the dough with its greased baking sheet in the oven. Then pour some boiling water into the baking pan that is already in the bottom of the oven. (to quickly create steam in the oven).
Lower the oven temperature to 430 Deg F. Bake the loaf until desired brownness (40-60 min). To test for doneness, knock on bottom of loaf. If it produces a hollow sound it is ready to remove from oven and place on cooling rack until cool.
