White/Whole Wheat Bread with Rye Flakes

Ingredients

• 1 1/2 cup water
• 2 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 1 cup rye flakes
• 2 tbsp honey
• 1/2 tbsp active dry yeast
• 1 tbsp kosher salt

Directions

1. Combine 1.5 cups hot water (~90º C) with rye flakes and add 1 tbsp honey. Let stand for 3 minutes.
2. Mix flours with salt.
3. Discard excess water from rye flakes and add rye flakes to flour.
4. Combine 1.5 cups warm water (40º C) with honey, stir until dissolved then add yeast.
5. Once yeast has proofed, combine all ingredients and mix and then knead. Add more all purpose flour or water as required to achieve desirable consistency.
6. Let dough rise for two hours, then knead again. On second rise, transfer to a parchment lined cast iron dutch oven (with lid) and add 2 tbsp water to the bottom of the dutch oven.
7. Set oven to 450ºF. Bake for 20 minutes covered, then bake uncovered until the top has a golden colour and the internal temperature reaches at least 190ºF.