Featured Recipe: Rye Bread
For sponge, whisk ¾ cup of rye flour, ¾ cup of Arrowhead Mills All-Purpose Flour, 1 tbsp. oil, 1 tbsp. honey, 1 tbsp. sugar, ½ tsp. instant dried yeast, and 1-1/2 cup water and set aside for 10 minutes. For dough, combine 1-1/2 cup of all-purpose flour, 1 cup of rye flour, 2 tbsp. caraway seeds, 2 tsp. instant dried yeast, and 2 tsp. of salt. Sprinkle mixture over sponge mixture and cover bowl tightly with plastic wrap - set aside for about 3 – 4 hours to ferment. With dough hook attachment, beat dough for 2 minutes at low speed, then 10 minutes at medium speed. Cover dough and let rest for 20 minutes, then place into clean, oiled bowl. Cover bowl with plastic wrap and let rise for 1 to 1.5 hours. Knead dough again for 5 minutes before letting rise for another hour. Preheat oven to 450F. Shape dough into loaf shape, place on oiled baking sheet, and cut 3 or 4 slits into top of loaf from side to side. Bake for 10 minutes at 450F, then 400F for 30 – 45 minutes or until golden brown.