Paula's Crusty Portuguese Rye Bread Recipe

1. In a large mixing bowl, combine the rye flour, bread flour, salt, and yeast and mix well.
2. Slowly add the warm water, mixing until the dough comes together. You may need toadd a little more water or flour, depending on the humidity and temperature of your kitchen.
3. After 5 to 10 minutes of kneading on a floured surface, the dough ought to be elastic and smooth.
4. The dough should be placed in a greased bowl, covered with plastic wrap, and allowed to rise for one to two hours, or until it has doubled in size, in a warm, draft-free area.
5. Preheat your oven to 450°F (230°C).
6. The dough should be punched down and shaped into a round loaf.
7. Place the loaf on a baking sheet and let it rise again for 30-45 minutes, or until it has puffed up slightly.
8. Make a few cuts on the loaf's top using a sharp knife.
9. The bread should be baked for 30 to 40 minutes, or until golden brown and hollow to the touch.

Recipe Credit: Paula Costa