This particular loaf has become a mainstay in our home.....It is a fragrant, aromatic and tangy loaf that lends itself well to cheese, cold meats and especially big, honkin' sandwiches. The dough itself is a 2 stage mix, with just the flour(s), wheat gluten and the H2O, allowed to autolyse for 15 minutes. MIxing is on 2nd speed, for 5 minutes to develop the gluten, then the salt and soaker is added. At this time the mixture can usually benefit from a water addition, as the gluten sucks up a lot of moisture, and we all know that "water is the baker's friend". The final result is a rather sticky (like all ryes) mass, that will get a 2 hour fermentation, with 2 turns. The loaves are then divided/shaped into 1KG batards. Final proofing, in couches will take approximately 90 minutes. Oven temp 360F, lots of steam, and about a 70 minute bake......Voila.