Instructions: In mixer bowl combine all DRY ingredients except two cups of white flour.

Add all WET ingredients which can be mixed in a separate bowl. Mix in with wet ... beat with dough hook. Slowly mix in the white flour until it is stiff enough and pulls away from the beater. Put in a clean oiled bowl, cover with plastic wrap. Let rise until double. Punch down and let raise again. Turn out on work surface .. knead .. let rest. Divide into 4. Put into two 4 x 8 bread pans. ( I do that so we have 4 smaller loaves for freezing.) Let rise until almost double. Bake at 375F for 35 - 40 minutes. Remove from pans I put it into the oven again for 5 minutes directly on baking tiles and let cool on rack. If you want a soft crust rub on butter and cover with towel.

This is our standard breakfast toast bread. I also make regularly the carraway rye from "Cooks Illustrated" ... very very good. Our third standard bread is the pain levain from Bread Alone though I have trouble with the chef and levain and coming out with the right amount ... but the bread turns out well.

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