Rye bread from bolzano (житній хліб)

STEP 1 Make a dough by combining 3 cups of white rye flour, 2/3 cup of all-purpose flour, and 1 tablespoon of instant yeast in a bowl.

In another bowl, mix 1/4 cup peanut oil, 1 large egg, 1/2 cup plain whole milk yogurt, 2 teaspoons salt, 1 teaspoon sugar, 1 tablespoon caraway seeds, and 1/2 teaspoon fennel seeds.

Using a wooden spoon, beat 1 cup of warm (110 °) water into the four and yeast mixture in the bowl, then beat in the oil-egg-caraway seed mixture.

Stir for 30 seconds, adding a little warm water if the dough is dry or a little all-purpose flour if it is very sticky (note: rye doughs are always stickier and harder to work than wheat doughs, so be patient and do not add too much flour simply to prevent sticking, or the bread will too be dense).

Turn the shaggy dough out onto the counter- knead 8 to 10 minutes, sprinkling with a whisper of all-purpose flour if the dough sticks to your hands or the counter. The dough should be smooth, supple, and elastic when you are done kneading.

Shape into a ball. Place in a lightly floured bowl and turn to coat lightly with the flour on all sides- cover with plastic wrap and set aside to rise at room temperature for 1 hour, or until doubled in volume.

Step 2: Place Risen Dough on Floured Board

STEP 2 Preheat the oven with a baking stone in it to 425 °.

Sprinkle the counter with the stone-ground whole wheat flour.

Turn the dough out onto the counter over the flour.

Step 3: Cut into 2 Equal Pieces

STEP 3 Cut into 2 equal pieces.

Step 4: Shape Each into a 10-inch x 3-inch Loaf and Let Rise, Covered, 30 Minutes on a Cornmeal-Dusted Tray

STEP 4 Without deflating the air bubbles in the dough or flattening the dough too much, roll each piece into a 10-inch-long x 3-inch-wide loaf.

Place on a cornmeal-dusted tray about 4 inches apart, cover with a towel, and let rest 30 minutes.

Step 5: Slash Top of Each Loaf Diagonally

STEP 5 Uncover the loaves.

Transfer to a cornmeal-dusted baking peel and slash the top of each loaf diagonally 3 times with a sharp knife or blade.

Step 6: Sprinkle Lightly with Flour

STEP 6 Dust the top with a light sprinkling of flour (the goal is to make the flour form a coating on the dough, not to be incorporated in the dough).

Step 7: Bake 30 Minutes on a Hot Baking Stone in a Preheated 425 Degree Oven, Misting 3 Times During the First 10 Minutes

STEP 7 Transfer directly to the baking stone- bake 30 minutes, or until golden-brown and the bottom sounds hollow when thumped, misting 3 times with water during the first 10 minutes of baking (be sure to close the oven immediately upon misting the loaves ).

Step 8: Cool on a Rack Before Slicing

STEP 8 Cool on a rack before slicing.

Serve at room temperature with Prosciutto, Speck, mountain cheeses, unsalted butter, and appetizers. Makes 2 large loaves