Farmer Rye Bread

• 2 1/4 teaspoons (1 package) active dry yeast
• 1 teaspoon salt
• 1 tablespoon brown sugar or light molasses
• 1 cup stone-ground rye flour
• 2 1/3 cups unbleached bread flour

1. To mix the dough in a bowl by hand, measure 1 1/2 cups warm (105 to 115F) water into a large mixing bowl.
2. Add the yeast, salt, sugar, and rye flour.
3. Beat until smooth.
4. Slowly beat in the bread flour to make a stiff dough.
5. Cover and let rest for 15 minutes.
6. Turn it out onto a floured board and knead until the dough forms a smooth, nonsticky ball.
7. Place in a lightly greased bowl, cover, and let rise for 1 hour or until doubled.
8. Proceed with step 4.
9. To mix the dough in a bread machine, measure all of the ingredients into the work bowl, starting with the water.
10. Program the machine to make dough.
11. Proceed with step 4.
12. To mix the dough in a food processor, measure the flours, sugar, salt, and yeast into the bowl of a food processor fitted with the steel blade.
13. Turn the processor on and add the water slowly through the feed tube, processing until the dough spins around the bowl in a solid but sticky mass.
14. Leave the cover on the food processor and let the dough rise until it fills the bowl.
15. Turn it out onto a lightly floured board and shape it into a round loaf.
16. Place on a lightly greased rimless cookie sheet.
17. Cover and let rise for 45 minutes to 1 hour or until almost doubled.
18. Position the oven racks so that the top rack is in the center of the oven.
19. Preheat the oven to convection bake at 350F.
20. Brush the loaf with water.
21. Bake in the center of the oven for 30 to 35 minutes or until nicely browned and a wooden skewer inserted into the center of the loaf comes out clean and dry.
22. Remove the bread from the oven and cool on a wire rack.

active dry yeast, salt, brown sugar, stoneground rye flour, flour

Taken from www.epicurious.com/recipes/food/views/farmer-rye-bread-372526 (may not work)