Cuban Rye Bread
2 Cups Rye Flour (or use wheat instead)
4 Cups white Flour
2 T. dry yeast
2 T. sugar
1 T. Salt
2 Cups hot water
1 T. sesame or poppy seeds (optional)
Mix 2 Cups rye and 2 Cups white flour with yeast, sugar and salt. Pour on hot water and beat 100 strokes. Stir in remaining flour until dough is no longer sticky. Knead 8 minutes. Place dough in greased bowl and cover with a damp towel, let rise 15 minutes punch down. Divide into 2 pieces, shape into 2 round loaves and place on baking sheet. Cut an X 1/2 inch deep on top with a sharp knife. Brush with water and top with seeds (if using). Place on middle shelf of a COLD oven, place a cake pan of boiling hot water on lowest shelf. Heat the oven to 400 F. Bake 40-50 minutes until deep golden brown.
YUM! (this is my favorite! I like dividing it into 4 small loaves and using them as bread bowls!)