Preparation:
1. With dough hook in mixer, combine yeast, sugar and 1 cup water. Mix to blend, proof 15 minutes. 2. Gradually add 2 cups of flour and 1 cup of the rye, and knead at low speed until thoroughly blended, 2-3-minutes--rather soft and very sticky. Cover bowl with plastic wrap and let rest at room temperature for at least 30 minutes. 3. In a measuring cup, combine 1 cup water and salt, stir to dissolve. Slowly add to the starter, along with the remaining 1 cup rye flour. Gradually add the remaining 1 3/4 cut a.p. flour, thoroughly incorportaing each batch before adding more. Knead at low spped for 5 minutes. Add the honey and continue kneading for another 5 minutes. Add any remaining or additional flour as necessaryy, and knead until leaves sides of bowl, 1-2 minutes more. The dough will be wet and sticky 4. Transfer to lightly floured work surface, and knead it by hand 1 minute. Form into a ball and return to mixing bowl. Cover and let rest at least 40 minutes. Should rise slightly. 5. Knead again 1 minute. Form into a ball and place it on a lightly floured baking sheet or in a large shallow bowl lined with a cloth. Cover with a damp cloth and let rise for at least 1 hour. Should rise slightly. 6. About 40 minutes before baking, place a baking stone in the oven and preheat 475 F. 7. Transfer dough to stone. With a razor blade or very sharp knife, make several long crisscross incisions in the top and sides so that it can expand evenly during baking. Bake for 20 minutes. Then reduce heat to 375 F and bake until golden brown and shouds hollow, about 20 minutes more. Transfer to rack to cool. |
