* (I use the tablespoon measure right after the oil so the honey slips right out.)
Mix first ingredients together and cover (I use a shower cap lifted from a hotel), and let sit at room temp for 6 hours.
I use the Breadman that has been programmed to kneed 15 min, rise 30 punch down then rise 1.5 hours, bake 375 for 50 min. Let sit in pan another 30 min then cool completely. If you have machine that cannot be programmed, use warm water instead of cool (30 sec in microwave) and the dark setting. If you want the timed setting, put the bread flour and the other ingredients on top of the fermenting wheat/rye and the oil and honey on top of that. Do not cover with plastic which would be truely interesting baked into your bread.
This makes a Thick chewy crusted bread with a soft crumb that is stringy, not cakey, and smells great.