Instructions: Note 2: or extra to make a soft, smooth ball of dough after the first 5-7 minutes of kneading

Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few minutes of the kneading cycle, adding additional water or white flour as needed to form a smooth, moist, supple ball. At the end of the final cycle, remove the dough to a lightly floured work surface.

To complete:
Sprinkle a heavy duty baking sheet with cornmeal. Form the dough into a low, round loaf, cover with a damp cloth and allow to rise in a warm place until doubled in bulk. Preheat the oven to 375F with the rack in the center position. Glaze with the egg wash and sprinkle with the seeds. Bake for 30-45 minutes or until the bottom sounds hollow when tapped and the top crust is quite firm, or until the internal temperature of the loaf is 190F on an instant read thermometer.

* Make the altus 24 hours in advance: cover several slices of stale rye bread with water. Leave, covered, at room temperature for 12 hours, then drain off excess water and refrigerate.

Lora Brody
Author of:
Bread Machine Baking,
Pizza, Focaccia, Filled and Flat Breads From Your Bread Machine - Perfect Every Time
Desserts From Your Bread Machine - Perfect Every Time

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