Rye Bread Recipe. See Note.

NOTE: This is a fund raiser for a local animal rescue. The $2.50 is for the recipe only. It is offered on the honour system. I realize anyone anywhere can copy it. BUT. A LOT of effort went into providing what I consider the best. The donation goes to a really good cause and I hope you will consider donating. I explain why here:
I made numerous recipes to come up with this one...the one I consider the best. I have tested and have had others test....this is the best. Donation will go to Romina of Fuff Fuff Fuff Wild Bird Sanctuary ( see her Instagram here) . Romina has opened a sanctuary just outside Markdale for injured animals ( started with birds.... hopes to expand when she can afford, to all injured wild animals). Payment of the $2.50 is voluntary, but will REALLY help. Romina is struggling to pay for all this herself .For the cost of a cup of coffee you can help save an animal's life.

ALSO. If you are in the Markdale/Flesherton area I ask you to buy your baking supplies from me.... unlike items that can sit on the shelf for months, I always pick up fresh from my wholesalers... and fresh is important for optimum results. AND. You help me support various animal charities. Dozens more recipes to upload. Old, just takes me a while.... REMEMBER. As explained here, I give a coupon for 100% of your Flourpower purchase, including the $15 shipping towards anything in my main gems and jewelry section!

Ingredients: ( accurate measurement is important!)

280 grams of all purpose flour
165 grams rye flour
4 grams diastatic malt
340 grams of water
28 grams skim milk powder
1.5 teaspoons of table salt
1.5 teaspoons of instant yeast
25 grams of vegetable oil

1) Mix everything together. I use a stand mixer.... but you can do by hand with a spatula if needed. Mix ill be sticky. Place in a large bowl

2) Cover ( I use a plastic shower cap...cheap and easy to use!) Let the dough rise for 2 hours, then place in fridge for at least 8 hours.... and up to 48 in you want. Take cold dough out of bowl and place on parchment paper sprayed with cooking spay ( Pam) Leave covered with greased cling wrap (Pam) for about 3 hours to rise.

3) Place greased Dutch oven and lid in oven set for 450 and allow Dutch oven to get hot. Carefully (HOT!) take Dutch oven out and taking care not to get burned, use parchment paper to lift up dough and place in the Dutch oven. Use sharp knife or razor to cut the top of the dough if you like.... or you can use a pair of sharp scissors to make multiple cuts.

4) Place in oven as soon as possible and bake, covered for about 25 minutes. Then, remove lid and bake for about another 10 minutes to brown the top. Test with thermometer in centre ... temperature should be about 195 to 200 F

5 Turn out on bread rack and allow to cool for several hours.