RYE BREAD
MAKES 3 LOAVES 2 envelopes (5 tsp) instant dry yeast 4 to 4½ cups lukewarm water, divided 6 cups dark rye flour, divided, plus more for dusting 2 tsp sea salt Place the yeast in a large mixing bowl with 1 cup of the water and 2 tablespoons of the flour. Mix well, cover the bowl with a clean tea towel and let rest in a warm place overnight.
When ready, stir the salt and remaining flour into the mixture with enough lukewarm water to make a soft dough. Turn out onto a lightly floured surface and knead for a few minutes, until the dough is soft and slightly sticky. Cover
with the tea towel and let rise in a warm place for 1 to 1½ hours, until doubled in size.
Punch down the dough on a lightly floured surface and divide into three portions. Roll each piece into a ball. Flatten each ball into a disc and make a hole in the middle to form a ring. Transfer each ring to a parchment paperlined baking sheet. Cover with a clean tea towel and let rest in a warm place for 1 hour.
Preheat the oven to 425°F. Dust the bread rings with flour and bake for about 30 minutes, until nicely browned. Serve warm.