Categories: Bread

Ingredients

• 3 c lukewarm water
• 1 1/2 T yeast
• 1 1/2 T salt
• 1/2 c rye flour
• 1/2 c whole wheat flour
• 5 1/2 c unbleached all-purpose flour
• cornmeal for pizza peel

Directions

1. Mix yeast and salt in water in a lidded 5 qt bowl (not airtight).

2. Mix in remaining ingredients with spoon (not kneading). May need to use wet hands to mix remaining flour.

3. Cover (not airtight) and allow to rest at room temp for 2 hrs.

4. Use immediately or put in refrig for up to 14 days.

5. On baking day:

6. Dust suface of dough with flour.

7. Cut off a grapefruit size ball (1 lb).

8. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough arround to the bottom on all four sides.

9. Allow it to rest for 40 min on a cornmeal-covered pizza peel.

10. 20 min before baking time (less for the toaster oven), preheat the oven to 450, with a baking stone on the middle rack.

11. Place an empty broiler try on the bottom.

12. Sprinkle the loaf liberally with flour and slash a cross.

13. Leave flour in place during baking and tap off before cutting.

14. Slide loaf onto hot stone. Pour 1 c of hot tap water into broiler tray and quickly close oven.

15. Bake for about 35 min or until top crust is deeply browned and very firm.

16. Allow to cool before slicing.

17. Makes 4 loaves.

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