4 cups unbleached all-purpose flour
1 cup white whole wheat flour
½ cup Pumpernickel artisan bread flavor
2 tbsp vital wheat gluten
½ tsp deli rye flavor
2 ¼ tsp salt
2 tsp instant yeast
2 cups lukewarm water
- Combine all ingredients in large mixing bowl. Knead by hand, with a mixer or bread machine. Mix dough until it is elastic and slightly sticky.
- Let dough rise 1-2 hours, loosely covered in a greased bowl. Once risen, transfer to a lightly oiled surface and shape into a ball. Once shaped, place dough into a round stoneware baker and cover with lid. Let rise again for 1 – 1 ½ hours (should double in size).
- Preheat oven to 425°F. Slash the loaf diagonally in several places. Bake loaf for 30-40 minutes with lid. Then remove lid and bake for another 5 minutes. Inside temperature should reach 190 – 200°F.
- Let cool on cooling rack before enjoying.