Bavarian Farmer Bread

In a large bowl, sprinkle the yeast over the warm water to soften, then stir to dissolve. Add the molasses, rye flour, pumpernickel flour, 3 cups of the all purpose flour, and the salt. Mix until the dough comes away from the side of the bowl.

Turn the dough out onto a floured surface and knead, adding small amounts of the all purpose flour as needed. Knead until smooth and elastic.

Place the dough in an oiled bowl and turn several times to coat. Cover and let rise until doubled (about 45-60 minutes). Punch dough down and let stand, covered, until puffy (about 15 minutes).

Shape into 1 or 2 round loaves, depending on basket size. Place in a basket of banneton that is well dusted with rye flour. Cover with a cloth and proof in a warm, draft free place until doubled.

Carefully tip dough upside down onto a cornmeal dusted baking sheet or peel so that the design from the basket is on top.

Bake with steam in a preheated 375 degrees F oven until the loaf sounds hollow when tapped on the bottom, about 45 minutes or longer for 1 bread. Cool on a wire rack.

Recipe Source: "Secrets of a Jewish Baker" by George Greenstein