Title: Yeastless Rye Bread
Categories: Bread
Yield: 1 Loaf

		5 cups whole wheat flour
		3 cups rye flour
1/2		Tsp sea salt
		2 tbsp oil (optional)
		Water (about 4 cups)

Combine flour and salt. Mix well. Add oil, if desired, (I didn't use any) and mix well with hands. Gradually add water to form a ball of dough. Knead about 350 times, adding flour as needed as dough becomes sticky (it becomes QUITE sticky). Oil 2 bread pans with light sesame oil. Divide dough in half and shape into loaves. Place in pans and press down around the edges to round the loaves. Make a shallow slit in the top center of each loaf. Lightly brush loaves with seseame oil and cover with a warm damp cloth or dish towel. Allow to sit 8-10 hours in a warm place. (I used the top of the fridge). Bake at 300 degrees for about 30 minutes and about 350 for 1 1/4 hours. Allow to cool and slice.

You may add a few caraway seeds to this recipe for a different flavor.

This bread is really chewy. Very satisfying to eat in that regard;-)

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