Wheat and Rye Bread

SPONGE

• 1 1/4 teaspoons bread machine yeast
• 1/2 cup rye flour
• 1/4 cup bread flour
• 2/3 cup warm water

DOUGH

• 1/2 cup warm water
• 1 teaspoon yeast
• 2 cups bread flour
• 1/2 cup white rye flour
• 1 1/4 teaspoons salt
• 2 tablespoons vital wheat gluten
• 1 tablespoon potato flour

To make sponge add yeast, flours, and water to bread machine pan. Process ingredients on dough setting until well mixed, about 5 minutes. Scrape down sides and bottom of pan with a rubber spatula. Turn off machine and allow the sponge to sit for 12 hours or overnight. To make the dough add water, flours, and salt to the pan with the sponge. Process on dough setting. When cycle has finished turn the dough out onto a smooth surface lightly sprayed with water, and with wet hands knead it to remove any remaining air bubbles. Form a tight round loaf. Place loaf on a parchment lined baking sheet, cover, let rise for 1 ½ hours. The loaf is ready to be baked when a finger-poke indentation does not bounce back. Bake on the middle shelf of preheated oven for 40 minutes, or until well browned and the loaf sounds hollow on the bottom when thumped with your knuckle. Remove to a rack to cool.