Fresh Milled Wheat/Rye Bread

• 5 cups flour, fresh milled hard winter white
• 2 cups rye flour, fresh milled
• 1 tablespoon caraway seed, whole
• 3 tablespoons vital wheat gluten
• 1 tablespoon yeast
• 2 teaspoons salt
• 1 14 cups buttermilk, warmed to 110 degrees
• 3 tablespoons honey, raw
• 3 tablespoons olive oil
• 1 12 cups water, warmed to 110 degrees

1. Mix together the flours, caraway, vital wheat gluten in a large mixing bowl.
2. Because rye takes a longer knead, I decided to use my Kitchenaid mixer rather than the dough setting on my bread machine.
3. In a glass measuring cup, mix together honey and buttermilk.
4. Sprinkle the yeast on top and let it hang out for about 15 minutes.
5. It should get nice and bubbly and frothy.
6. Pour the milk and yeast mixture into the flour, add the water slowly while it mixes.
7. Finally add the oil and the salt.
8. If it is too wet, add a little more flour, if it is too dry add a little more water.
9. Go slow and test.
10. This dough is a little more sticky than wheat only.
11. Cover with a towel and let rest for 30 minutes.
12. If you are doing this by hand, warm up so you don't pull a muscle and turn the dough out onto an oil.
13. Knead for 8-10 minutes until it is nice and smooth.
14. It definitely takes on a sheen when it's at the right point.
15. It does not stretch as much as wheat only dough, so don't worry too much.
16. If you're using magic aka the Kitchenaid Mixer, use the dough hook and knead it for 5 minutes, being sure to push the dough back down as it tries to crawl out.
17. When it is smooth and shiny, transfer to a large oiled bowl and cover with a towel.
18. Let it rise in a warm place for 1 hour.
19. Note: It will rise right out of the mixing bowl, so when I say large bowl, I mean large.
20. After an hour, punch it down and split into two or three depending on the size you want the loaves to be.
21. When working with one, keep the rest covered.
22. Form into a round or into a loaf (if using a pan).
23. It was here I folded in the caraway in two of the loaves.
24. Cut a slash into the bread so it does not tear while rising.
25. Cover with a towel and let rise until doubled, about half an hour or so.
26. Bake at 350 for 35-45 minutes.
27. Remove from oven and brush with melted butter for a softer crust.
28. Note: This bread does NOT brown like wheat only.
29. It also will not rise in the oven (called an oven rise) so don't think you did something wrong if this is your first fresh milled bread.
30. I happen to like smaller pieces of bread so I made three loaves, but if you like the more "normal" sized slices, do only two.
31. Remove from the bread pan after a few minutes so it doesn't get soggy, then let cool on a clean towel.

flour, rye flour, caraway, vital wheat gluten, yeast, salt, buttermilk, honey, olive oil, water

Taken from www.food.com/recipe/fresh-milled-wheat-rye-bread-505214 (may not work)