Nutrition-Packed Rye Bread

Directions

1. 1
   Add 1/2 the listed amounts of both strong flour and rye flour to a bowl.
2. 2
   Mix the sugar and yeast and add to the bowl.
3. 3
   (I used brown cane sugar.)
4. 4
   Pour in the water over the yeast, then mix with a spatula.
5. 5
   Add the rest of the flour and the salt, then mix until the dough forms a ball.
6. 6
   Remove from the bowl, and knead on a work surface.
7. 7
   The dough will be sticky, but do not add flour.
8. 8
   In order to make a smooth, elastic dough, slam the dough hard against the work surface several times.
9. 9
   Repeat Steps 4 and 5 for about 10 to 20 minutes.
10. 10
    Form the dough into a ball, transfer to the bowl, wrap in plastic and let rise for 15 to 20 minutes for the first proving.
11. 11
    (I let it rise in the bath area.)
12. 12
    When the dough doubles in height, coat a finger in flour, then poke it down deep into the dough.
13. 13
    If the hole does not close, it's finished rising.
14. 14
    Coat your hand lightly in flour, then punch down the dough several times to deflate.
15. 15
    Using a bench scraper (or spatula) remove the dough from the bowl, then quarter it with a knife.
16. 16
    Form the sections into a ball while pressing out any remaining air, pinch the bottom of the ball and seal.
17. 17
    Place a damp kitchen towel over the dough, and let rest for 5 minutes.
18. 18
    Dust hands with rye flour, then press down on dough to deflate, then reshape into a ball.
19. 19
    Coat the surface of the ball of dough with rye flour.
20. 20
    With a knife, slash a leaf pattern into the dough.
21. 21
    Let sit for 25 minutes for a second proving.
22. 22
    If using the bread-rising setting on your oven, mist with water several times midway through the proving process.
23. 23
    Bake for 9 minutes in gas oven preheated to 180C.
24. 24
    (For an electric oven, bake for 13 minutes at 190C)
25. 25
    They're done.