I bought a corned beef brisket the other day. We’ll have it tomorrow probably. I wanted some rye bread ready for sammiches.
This rose four hours in the bowl, and another couple hours on the baking sheet. Didn’t use any active yeast. Did add about 2 tablespoons of sugar to the 3 cups of white flour and 1 cup of rye. I have about a half cup of starter in there and a cup plus of water, a couple of tablespoons of butter. I set the oven for 400 and nearly forgot it was in there, I was messing about with a meatloaf. Mrs J reminded me, and it was just about perfect, the instant read thermometer had it at 198 degrees. I pulled it out to cool.