0.5 yeast cake, dissolved in 1/4 cup (60 ml) lukewarm water
3 cups (360 g) all-purpose flour
1 Rye meal (approximately 2–3 cups / 240–360 g), as needed to stiffen dough
Instructions
1. Scald the milk (scalding: heat milk in a small saucepan over medium heat to just below a simmer, 180°F / 82°C, until a skin forms on the surface, then remove from heat). Combine the scalded milk and boiling water in a large mixing bowl.
2. Add the lard, butter, brown sugar, and salt to the hot milk-water mixture. Stir until the fats melt and the sugar and salt dissolve completely. Allow the mixture to cool to lukewarm, approximately 105–110°F (40–43°C); it should feel barely warm to the touch on the inside of your wrist.
3. Dissolve the half yeast cake in 1/4 cup (60 ml) of lukewarm water (105–110°F / 40–43°C) and let stand 5 minutes until foamy and fragrant, indicating the yeast is active.
4. Stir the dissolved yeast mixture and 3 cups (360 g) of flour into the lukewarm milk mixture. Beat thoroughly until a smooth, cohesive batter forms, about 2–3 minutes by hand.
5. Cover the bowl with a clean kitchen towel or plastic wrap and let the sponge rise in a warm, draft-free place until light and visibly doubled in bulk, approximately 1 to 1 1/2 hours. The surface should appear domed and bubbly.
6. Stir in rye meal, a half-cup at a time, until the dough is stiff enough to turn out and knead without sticking to your hands, approximately 2–3 cups (240–360 g). The dough will feel dense and slightly tacky.
7. Turn the dough onto a lightly floured surface and knead thoroughly for 8–10 minutes, until the dough is smooth, cohesive, and springs back slowly when poked with a finger.
8. Return the dough to the bowl, cover, and let rise again in a warm place until doubled, approximately 45 minutes to 1 hour. The dough should hold a finger indent without fully springing back.
9. Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place in two greased 9x5-inch (23x13 cm) loaf pans.
10. Cover and let the shaped loaves rise a third time until the dough crowns approximately 1 inch (2.5 cm) above the rim of the pans and feels pillowy when gently pressed, approximately 30–45 minutes.
11. Bake in an oven preheated to 375°F (190°C) for 35–40 minutes, until the loaves are deep golden brown, sound hollow when tapped on the bottom, and an instant-read thermometer inserted in the center reads 195–200°F (90–93°C).
12. Turn loaves out of pans and cool completely on a wire rack before slicing, at least 30 minutes, to allow the crumb to set.
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