Ingredients

• For the sponge starter:
• 1/2 tsp - active dry yeast
• 1/2 cup - lukewarm water
• Add 3/4 cup - bread flour
• To make the bread:
• 3.5 cups - rye flour
• 3.5 cups - bread flour
• 2.5 cups - sponge starter

How to Make Rye Bread

• For the sponge starter, mix together 1/2 tsp active dry yeast, 1/2 cup lukewarm water and add 3/4 cup of bread flour.
• Stir rapidly with a wooden spoon until the batter starts pulling away from the sides of the bowl in elastic strands, about 1-2 minutes.
• Cover the bowl and allow it to sit at room temperature for about 6 hours. The sponge will triple in volume.
• To make the bread:
• In a large bowl or in the bowl of a stand mixer, place: 3.5 cups rye flour, 3.5 cups bread flour, 2.5 cups water and sponge starter
• Mix together and then knead by hand for about 7-8 minutes or on medium low-speed for the same time. The dough will be smooth.
• Transfer it to an oiled bowl and turn over once to coat with the oil.
• Cover and let the bread rise in a warm place for exactly 1.5 hours. Don't let it stand any longer because the loaf will get too dense and heavy.
• Divide the dough into two, and shape each ball into an oval by pulling on the sides and tucking them under. Place the loaves next to each other, but with a few inches between them, on a large, oiled baking sheet sprinkled with cornmeal.
• Cover loosely with a napkin and let the loaves rise in a warm place for 1.5 hours.
• Half an hour before the loaves are ready for the oven, preheat the oven to 450 C.
• A minute before you put the loaves into the oven, spritz the walls of the oven with water using a spray bottle.
• Quickly score a cross into the top of each loaf using a very sharp blade. It's important to use a quick, single motion so as to not deflate the loaves.
• Bake the loaves in the oven for 45 minutes or until such time as the bottom of each loaf sounds hollow when rapped.
• Allow the loaves to cool on a rack.
• Recipe courtesy: Holy Cow Vegan