Recipe: Unyeasted Dutch Rye Bread for Ben

UNYEASTED DUTCH RYE BREAD
Source: The Tassajara Bread Book.

4 c Rye meal (coarsely cracked Rye, which contains some Flour
1 c Cracked wheat
1 1/2 t Salt
2 T Honey or molasses
2 T Oil
1/4 c Wheat bran
3 c To 3 3/4 Boiling water (wheat germ)

Mix all together. Dough will be wet. Cover and let sit overnight. Add more bran or wheat flour if necessary in order to shape loaf. Roll loaf in bran or wheat germ. Bake in covered pan for 5 hours at 200F with a pan of hot water in the oven on a lower shelf. (Refill with water as necessary). After completely cooled, wrap in moist towel, and refrigerate for 1 or 2 days before serving, with butter, cream cheese, marmalade, soups, etc...