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 cups all-purpose flour
• 1/3 cup rye flour
• 1/4 cup whole wheat flour
• 1 1/2 tsp salt
• 1 cup raisins
• 1/2 cup chopped walnuts

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

Mix on low speed with dough hook for about 5 minutes or until dough is smooth and elastic. Add raisins and walnuts and continue mixing another 5 or so minutes.Knead by hand for a minute or two on a lightly-floured surface to make sure the nuts and raisins are evenly distributed.. 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 cylindrical 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. Slide dough onto stone and bake for about 1 hour.

Replenish starter with about 3/4 cup flour and 1/2 cup water.