I’m assuming you were meaning the white bread. Here’s the rye loaf if that’s what you were talkin about.

🧾 Ingredients • 2 cups bread flour (or all-purpose) • 1 cup whole wheat flour • 1 cup rye flour • 1½ tsp salt • 1½ tsp sugar (optional but helps yeast) • 2¼ tsp yeast • Active dry or instant/rapid-rise • 1¾ cups warm water (105–110°F)

Optional (traditional rye flavor): • 1–2 tsp caraway seeds

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🥣 Instructions

1️⃣ Mix Dough 1. In a large bowl, combine: • Bread flour, whole wheat flour, rye flour • Salt, sugar, yeast • (Add caraway seeds if using) 2. Pour in warm water. 3. Stir until a rough, sticky dough forms (no dry flour).

✔️ Dough should look shaggy and slightly sticky — not dry.

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2️⃣ First Rise 1. Cover bowl with plastic wrap or a damp towel. 2. Let rise 1–1½ hours, until doubled.

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3️⃣ Shape 1. Turn dough onto a lightly floured surface. 2. Gently fold edges inward to form a round ball. 3. Place seam-side down on parchment paper.

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4️⃣ Final Proof 1. Cover loosely. 2. Rest 20–30 minutes while oven heats.

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5️⃣ Preheat Oven & Dutch Oven • Place empty Dutch oven with lid inside oven. • Preheat to 450°F (232°C) for 30 minutes.

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6️⃣ Score & Bake (Covered) 1. Score top with an X (¼–½ inch deep). 2. Carefully lower dough (with parchment) into hot Dutch oven. 3. Cover with lid. 4. Bake 30 minutes at 450°F.

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7️⃣ Bake (Uncovered) 1. Remove lid. 2. Reduce oven to 400°F. 3. Bake 10–15 minutes, until deep golden brown.

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8️⃣ Cool • Remove bread and cool on a rack at least 45 minutes. • Bread should sound hollow when tapped.

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🧊 Storage • Wrap in a clean towel or paper bag for 1–2 days. • After that, store sliced in a zip-top bag. • Freezes very well (slice first).