Instructions: This is good all by itself or with split pea or other soups.

The rye flakes are optional. They add chewiness and rye flavor. If you use them, toast them lightly first, either on a baking sheet in the oven or in a cast iron skillet over medium heat. As long as you are toasting the rye flakes, you might as well toast the seeds with them. Watch the flakes closely; they burn easily.

Mix the sponge ingredients and let sit in a large bowl until very frothy and doubled in bulk.

To the sponge, mix in the tea, then the bread flour, sugar, oil and salt. Beat this vigorously by hand or in a mixer until elastic. Remember rye flour has no gluten, so the white flours gluten must be sufficiently developed to carry the entire loaf. Then stir and knead in the rye flour. Use just enough more white flour to keep from sticking to the kneading surface. Let the rounded dough rest, covered, for ten minutes before the final shaping. Divide into halves; shape and place in two oiled small loaf pans. Let rise until the dough is risen above the top of the pans (if in doubt, under-rising is better than over-rising.) Bake at 400 degrees for about 50 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.