Instructions: 1. Heat a 4 qt steel bowlwith hot(140 F. plus) tap water. Pour off water and mix the following ingredients:First amount of water(105-110 F.), honey and yeast. Use a wire whip to incorporate thoroughly. Set aside and allow yeast to activate

2. Warm Hobart mixing bowl with hot tap water 140F.plus temperature.

3. Warm the molasses.

4. Warm the flour and rye by placing it in a bowl next to the oven.

5. While the yeast is activating, weigh and place into the mixing bowl in the following order: rye flakes, flour, salt and margerine.

6, Measure 2 gallons of hot tap water(140 F.) Add 1 gallon to flour mixture. Mix for 2 minutes then add the yeast/water mixture to Hobart bowl. Mix at first speed.

7. Add molasses and second gallon of water. Use second gallon of hot water to rinse out molasses container.

8. Mix on speed #1 for 5 minutes

9. Turn Hobart mixing speed up to #2 and mix for 8 minutes. To check if dough is properly mixed watch as the hook passes through and works the dough. The dough should move completely off the sides of the bowl and be balled around the hook. The dough will have a tacky appearance and all dry ingredients will be in corporated with none on the sides or bottom of the bowl.

10. Lower the bowl, remove the dough hook and cover bowl with a plastic bag. Allow dough to rise and double in size (about 30-40 minutes)

Forming Loaves
1. When the dough has risen and doubled in size, remove onto a table which has been sprayed with Vegaline.

2. Cut dough into 8 lb. chunks. Form loaves in football like shapes measuring about 15 " long x 12" wide x 6" high. Form loaves by folding dough under and inward. Place formed dough on a parchment paper lined sheet tray-2 per tray.

Proofing
1. Place trays in warm place in kitchen or proof box to rise. Proof box setting should be on 120 F. dry heat. Proof until dough has risen to 1 and 1/2 times its size.(about 20-30 minutes). Test risen dough by lightly pressing your index finger into the side of the loaf. If indentaytion stays in bread, the loaf has risen to its potential.

Baking
1. Remove bread from proofing box and place in convection oven. Bake at 315 F. for 1 hour and 15 minutes.

2. Remove bread from oven and place on tray rack to cool. Allow to cool for 2 hours before placing on display racks.

This was an excellent bread with a great rise, a good crust and a good texture to the bread itself. I would appreciate it if some one is familiar enough with bread recipies to be able to reduce this one to two or three loaves. Incidentally, I do not use a bread machine.

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