Directions

1. In the bowl of a stand mixer fitted with the dough hook, combine sponge with water, yeast, whole wheat and rye flours, honey and salt. Mix on low speed until dry ingredients are fully incorporated, 2 to 3 minutes. Increase speed to medium for 3 to 4 more minutes, until dough is smooth and pulls away from the sides of the bowl. If you don’t have a stand mixer, combine ingredients with a wooden spoon until flour is well-incorporated. Knead dough on a lightly floured surface until it is a smooth, elastic, cohesive mass.
2. Let dough ferment.
3. Place the dough in a large bowl lightly brushed with oil. Cover with plastic wrap and let rise for an hour.).
4. Divide and pre-shape dough.
5. Divide dough into two 2-pound pieces and shape into rounds. Cover and let rest 30 minutes.
6. Form, proof, and bake loaves.
7. Pat each dough piece into a disk and roll into a loaf shape. Place each in a well-oiled 4-by-8-inch loaf pan. Cover loaves with a clean plastic bag or tea towel and let rise or “proof” for 2-3 hours at room temperature. Score down the middle with a sharp knife and bake in a preheated 450 degree oven for 25 minutes. Turn temperature down to 400 and bake another 15-20 minutes. Bread will be a rich camel brown color.