Whole Wheat Rye Bread

Makes 2 loaves

4 cups whole wheat flour

3 tablespoons vital wheat gluten

2 ¾ cups water, divided

2 cups rye flour

4 teaspoons instant yeast, divided

2 teaspoons kosher salt

2 tablespoons caraway seeds

1/4 cup olive oil

1/4 cup dark molasses


Separate the ingredients in two bowls using this ratio: In one bowl combine the 4 cups of whole wheat flour, the vital wheat gluten, and 2 cups of water. Stir it just until combined; cover with plastic wrap and set aside. In a second bowl, combine the 2 cups rye flour and remaining ¾ cup water and 2 teaspoons of yeast. Stir it just until combined; cover with plastic wrap and set aside. Allow the bowls to rest for at least an hour. After the ingredients have rested and have begun to ferment, combine the contents of both bowls to an upright mixer that is fitted with a dough hook. Also add the remaining ingredients: the salt, caraway seeds, olive oil, molasses, and remaining two teaspoons yeast. Knead the dough on medium speed for about 8 minutes (if the dough is too slack or too firm adjust it’s consistency with more flour or water), then cover with plastic wrap and allow to rise for one hour. Transfer the dough to a work surface, cut it into two pieces, gently shape it into loaves, and place them either on a baking sheet or in loaf pans. Cover with plastic wrap and allow to rise for 45 minutes. Preheat an oven to 425F/218C. If making free-form loaves, slash them with a razor just before they go into the oven. Bake the bread for about 30 minutes, or until golden brown and sounds hollow when tapped on. As the bread bakes rotate the loaves in the oven once or twice to ensure even baking. Remove the bread from their pans and allow to cool for 10 minutes before slicing.

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