2 2/3 c. 105 degree water (use thermometer)
1 level tsp. brown sugar
1 heaping tsp. dry yeast granules
1 heaping tbsp. bread flour (high protein Bromated white from Safeway)
2 c. white bromated flour
2/3 c. med. rye flour
1 level tsp. brown sugar, packed
1 level tsp. sea salt (it's better for you)

Into 3 quart mixing bowl, pour the first 4 ingredients and beat with wire whisk to break up lumps. keep bowl warm by placing in sink in some warm water. Allow to stand for 20 minutes. Into sponge mixture, while stirring, add the next 4 ingredients. Stir vigorously to a thin batter. Cover bowl with lid or plastic wrap. Wrap bowl with heavy towel to make a cozy. Set in a warm place to ferment for 8 hours.

Measure 4 3/4 cups of Bromated white flour into a container and set aside. Place rubber mat into sink and draw 2 inches warm water. Place bowl of batter in it. Slowly add flour to batter, stir vigorously while adding the white flour. Now that the mixture is thickening you may want to use bread hook mixer. When mixing becomes labored and dough is leaving the walls of the bowl, scrape bowl contents onto floured pastry cloth. Hand knead 10 minutes, adding flour from measured container. Fold dough toward you, press with heel of hands, rotate, and repeat. Try not to capture air bubbles during the kneading. Flour will be about gone when dough loses its stickiness and becomes very elastic. Shape dough into a ball, wipe on light film of oil, and return to oiled bowl. Return to cover with bath towel cozy to rise to double bulk (about 45 minutes).

Turn dough out onto floured pastry cloth; divide with sharp knife; knead each half, adding flour as it takes it, for about 2 minutes each. Shape halves into a roll, oil lightly, and press into oiled 4 1/2 x 8 1/2 inch bread tins. Place tins on rack in the middle of the oven, preheat oven for 40 SECONDS ONLY. Turn off, allow to rise to double bulk, about 45 minutes. Turn up oven to 400 degrees to BAKE for 45 minutes. Reduce heat to 350 degrees for another 15 minutes. Turn out loaves onto a grating. Rub loaves with a pat of butter, using a sandwich bag as a mitten to apply evenly. Cool 3 hours (if you can wait that long!) before slicing. Toast and smother with jam. (YUM!!!)