This bread requires a starter, so plan accordingly!

starter

• 2 tsp active dry yeast
• 3/4 cup water 110°
• 1 3/4 cups flour

Sprinkle yeast into the warm water. Stir to dissolve. Stir in flour. Cover bowl with clean towel and leave at room temperature for 2-3 days.

dough

• 1 tsp active dry yeast
• 3/4 cup water 110°
• 1 cup starter
• 2 1/4 cups flour
• 1/3 cup rye flour
• 1 1/2 tsp salt

Sprinkle yeast into water in mixing bowl. Stir to dissolve. Add starter, flours, and salt.

Mix on low speed with dough hook for about 10 minutes or until dough is smooth and elastic. Knead by hand for a minute or two on a lightly-floured surface. Place the dough into a clean bowl and cover with a kitchen towel.

Let rise until doubled – up to 2 hours. Punch dough down and let rest for about 10 minutes before forming the loaf.

Shape the dough into a round loaf and place on a bread peel generously coated with coarse cornmeal. Cover with a kitchen towel and let rise again until doubled – about an hour.

Preheat oven with baking stone to 425°.

Dust loaf with flour and then make three parallel slashes across the top and three more across. Slide dough onto stone and bake for about 1 hour.