8 C. rye berries
2 T. caraway seeds
1/3 C. vital wheat gluten
4 C. warm water
1 T. yeast
1/3 C. oil
2 T. honey
2 T. onion flakes, optional
1 t. dried minced garlic, optional
Grind 8 C. rye berries with the caraway seeds. Mix the vital wheat gluten into the resultant flour.
Stir yeast into warm water. Add 3 C. of the flour mix and let sponge for about 30 minutes
Mix oil, honey, onion flakes (optional) and dried garlic (optional) and enough flour mix to form a workable dough. Turn dough out onto a floured surface and kneed for about 10 minutes. Dough should be pretty stiff and dense when ready.
Place dough in an oiled bowl, cover, and let rise in a warm area for about 1-1/2 hours.
Form 2 loaves, slash the top and place on a baking sheet covered and let rise for 1 hour.
Bake at 350 for about 45 minutes.