Yields 2 loaves
21/3 cups warm water (about 110°F)
1½ tablespoons active dry yeast
¼ cup local honey
4 tablespoons unsalted butter, melted and cooled
2½ teaspoons salt
¼ cup rye flour
½ cup cracked wheat flour
3 cups whole wheat flour
2¾ cups all-purpose flour, plus extra for kneading, if necessary
Mix the water, yeast, honey, and butter in a large bowl. Let stand for 10 minutes until foamy. Add the salt, rye flour, cracked wheat flour, and one cup each of the whole wheat and all-purpose flour until the mixture resembles a batter. Combine the remaining flours in a separate bowl.
Using a wooden spoon, mix in some of the remaining flour mixture, bit by bit, until the dough becomes too stiff to stir. Turn the dough out onto a surface floured with the some of the remaining flour mixture. Knead in the remaining flours, a little at a time. Continue kneading the dough for 8 to 10 minutes until it is smooth and elastic, cool to the touch, tacky but not sticky.
Place the dough in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free area until the dough has doubled in volume, about one hour.
Preheat the oven to 375°F.
Gently press down on the dough and divide into two equal pieces. Press and shape each into a rectangle, 1 inch thick and about 9 inches long.
Roll the dough into a cylinder, pressing down gently. Pinch the seam side closed. Place each loaf in a lightly greased 9 x 5-inch loaf pan, seam side down. Cover and let rise until doubled in volume, 35 to 40 minutes.
Bake for 35 to 40 minutes or until browned on the top. (An instant-read thermometer inserted into the center should read 205°F.) Remove from the loaf pans and transfer to a baking rack. Cool to room temperature.
"While this recipe works perfectly in a heavy-duty stand mixer, there’s some satisfaction in crafting it by hand, familiarizing yourself with the way the dough looks, feels, and smells as the recipe moves along."
Variations: To give this bread some added texture and nutritional benefits, experiment by adding up to ½ cup of coarse seeds or grains such as flax seeds, wheat berries, or wheat kernels"
