I got this recipe from Eating Well magazine some years ago and it has become my favorite bread recipe it's not hard to make although it does take a while. The long rise lets you start it in the evening, put it away and come back to it in the morning. Taking that long to rise also gives it a nice sourdoughy flavor. The rye flour also adds a wonderful flavor to it.

• 1 tsp Sugar
• 1/2 tsp yeast (not a typo)
• 3 cups lukewarm water

• 1 cup rye flour
• 3 cups white flour

Stir batter 100 times in same direction. This keeps the gluten strings together or something. Cover let stand 1/2 - 2 hours then sprinkle with...

1 Tablespoon salt

Mix in 1 cup at a time

4-5 cups white flour

Place in large oiled bowl, turn to coat & cover with plastic wrap. Let rise till double (8-12 hours).

Punch down, form one loaf, let rise till almost double 30-45 minutes

Preheat oven 400 degrees, slash loaf diagonaly with knife

Mist bread with spray bottle, bake 10 minutes, mist again. (gives a nice crust)

Lower heat to 375 bake 25-35 minutes. Rub with butter while still hot.

Stacey Speck