3 1/2 cups medium rye flour
1 1/2 cups all-purpose flour
2 cups hard cider
2 tsp salt
1 pkg (1/4 oz) instant yeast
2 1/2 tsp sugar
1. Combine all the ingredients in a mixer and use the dough hook to mix on low until the dough is evenly blended, 6-8 minutes. If mixing by hand, 10-12 minutes.
2. Cover the bowl and let the dough rise at room temperature until doubled in volume, about 1 hour.
3. Turn the dough onto a floured work surface, divide in two and shape each piece into a flattened ball. Place the loaves on a parchment lined sheet-pan, cover and let rise at room temperature until the surface shows cracks, about 1 hour.
4. Preheat the oven to 400°F, use a sharp knife to slash the loaves and bake until it thumps when tapped with a finger, 45-50 minutes. Transfer to a rack and cool thoroughly before slicing.
Recipe and photo from The Rye Baker: Classic Breads from Europe and America by Stanley Ginsberg. Copyright © 2016 by Stanley Ginsberg. Reprinted with permission of W.W. Norton & Company, Inc. All rights reserved.
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