Slow Rise Bread

• 1 tsp sugar
• 1/2 tsp yeast
• 3 cups lukewarm water
• 1 cup rye flour
• 7-8 cups white flour
• 1 Tablespoon salt

I got this recipe from Eating Well magazine some years ago and it has become my favorite bread recipe. It's not hard to make although it does take a while. The long rise lets you start it in the evening, put it away and come back to it in the morning. Taking that long to rise also gives it a nice, sourdoughy flavor. The rye flour also adds a wonderful flavor to it.

Stir sugar and yeast in lukewarm water until dissolved. Add rye flour and 3 cups white flour. Stir batter 100 times in same direction. This keeps the gluten strings together or something. Cover. Let it stand for 1/2 - 2 hours then sprinkle with salt.

Mix in, 1 cup at a time, 4-5 cups white flour. Knead until slightly elastic

Place in a large oiled bowl, turn to coat & cover with plastic wrap. Let it rise until double (8-12 hours).

Punch down and form one loaf. Let it rise until almost double, 30-45 minutes.

Preheat oven to 400°F. Slash loaf diagonally with a knife.

Mist bread with spray bottle. Bake for 10 minutes and then mist again. This gives a nice crust to the bread.

Lower the heat to 375°F. Bake for 25-35 minutes. Rub with butter while still hot.

From: Stacey Speck