Rosemary rye bread

Bread dough and tropical tortoises love heat and humidity. So, today, as temperatures soar toward 100 degrees farenheit, I will make rosemary rye bread.

Here is the link for the first time I tried to make French country bread:
http://angelfoodcooking.blogspot.com/2010/04/french-country-bread.html

Today, I did a typical me. Started the recipe without reading all the directions and double-checking my ingredients. I ran out of white flour.

My sponge:
- 2 cups warm water
- about 1 teaspoon local raw honey
- 1 teaspoon yeast
- 2 cups unbleached white flour
- about 1.75 cups stoneground rye flour

Stir. Cover. Let rise at least two hours. Preferably six. Possibly overnight.

Now, I measured out my flour and had
- two cups unbleached white
To which I added
- four cups rye
- about three teaspoons chopped rosemary from my garden


From here I pretty much followed the original recipe although I added extra herbs leftover from my chicken salad. This recipe combines the sponge with a dough (more yeast, salt, sugar, etc) and then rises again. [See the link listed above.] Shape and let rise again.

Because I ran out of white flour, my final rise didn't have as much ooomph as I would have liked, despite leaving the dough on the steamy sunporch. It was dense but yummy.