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hole doesn’t fill in at all or if the dough sighs, it is ready for the next step. Press flat, form into a smooth round, and let the dough rise once more as before. The second rising will take about half as much time as the first.

Press the dough flat and divide in two. Round it and let it rest until relaxed, then form into round or oblong hearth loaves or into 8″x4″ pan loaves. Dust the baking utensil with cornmeal after greasing it, and place the shaped loaves on or in it. Let them rise in a warm, draft-free place until the dough slowly returns a gently made fingerprint. Place in a preheated 400°F oven. After 10 minutes turn the heat to 350°F and continue to bake about 50 minutes more. This bread has a wonderful rise and a warm deep-red crust with bright golden “break” on the sides—extraordinarily pretty.

Peasant’s Hearty Rye

2 teaspoons active dry yeast (¼ oz or 7 g)

1 ½ cups warm water (355 ml)

4 cups whole rye flour (coarse, freshly homeground) (520 g)

3 cups whole wheat bread flour (450 g)

2 ½ teaspoons salt (14 g)

1 teaspoon caraway seeds

1 tablespoon molasses (15 ml)

2 tablespoons cider vinegar (30 ml)

1 to 1 ½ cups more water (350 or more ml)

This bread rises surprisingly well, though its crumb is dark and tender. The flavor is richly rye, full and wholesome. A very big hit with old-fashioned rye fans, who compare it to what they used to get in the old days in New York or Los Angeles (depending). An especially good sandwich bread because it is not at all sweet. Good toast, and a very good keeper.

Dissolve the yeast in the warm water. Stir the dry ingredients together.

Mix the molasses and vinegar. Gradually work the yeast mixture, then the molasses-vinegar mixture into the dry ingredients, using more water as necessary to make the dough come together. It will be very stiff. Knead it, working in as much of the 1 ½ cups of water as the dough requires to become soft and supple (10 to 20 minutes of kneading time.)

Form the dough into a ball and place it smooth side up in the bowl. Cover and keep in a warm, draft-free place. After about an hour and a half, gently poke the center of the dough about ½ inch deep with your wet finger. If the hole doesn’t fill in at all or if the dough sighs, it is ready for the next step. Press flat, form into a smooth round, and let the dough rise once more as before. The second rising will take about half as much time as the first.

Press the dough flat and divide in two. Round it and let it rest until relaxed, then deflate and shape into loaves. Let them rise in a warm, draft-free place until the dough slowly returns a gently made fingerprint. Bake in a preheated 450°F oven for ten minutes, then lower the heat to 325°F and continue baking until done, about an hour in all.

Apply the cornstarch glaze to the baked loaves, returning them to the oven for two minutes.

Petaluma Rye

2 teaspoons active dry yeast (¼ oz or 7 g)

½ cup warm water (120 ml)

5 cups whole wheat bread flour, preferably finely ground (750 g)

1 cup rye flour (130 g)

1 tablespoon caraway seed (or use less, or omit)

2 ½ teaspoons salt (14 g)

¾ cup water, very hot (175 ml)

2 tablespoons honey (30 ml)

1 ¼ cup buttermilk (300 ml)

2 tablespoons oil (30 ml)

2 tablespoons lemon juice (30 ml)

Light and airy, with an enthusiastically full rye taste in spite of the relatively small measure of rye in the dough. A fine balance of flavors that makes good sandwiches or toothsome toast.

Since there is only ½ cup rye flour per loaf in this recipe, there is no need to use the special rye mixing method.

Dissolve the yeast in the warm water.

Stir the dry ingredients together in a bowl, making a well in the center.

Mix the hot water and the honey, and add the buttermilk, oil, and lemon juice. To protect the yeast from these acidic ingredients, pour them into the well in the flour, stirring to pancake-batter consistency before you add the yeast. Fold in the remaining flour and check the dough for wetness, adding more flour or water if necessary.

Knead