3 1/2-hour, yeast-only, 50% rye

Since I can now make a 20% fluffy sandwich rye pretty reliably, I decided to apply the same method to a 50% rye with the expectation of a denser, moister bread.  Bingo!  It worked.  A nice, moist, chewy rye.

For two loaves:

• 350 g dark rye flour (35%)
• 150 g coarse rye meal (15%) plus extra for decorating shaped loaves.
• 500 g bread flour (50%)
• 40 g vital wheat gluten (4%) if the bread flour is not a high gluten bread flour
• 15 g salt (1.5%)
• 15 g instant yeast (1.5%)
• 50 g canola oil (5%) or other light-tasting oil
• 800 g acid-based whey (80%) from making ricotta, quark, or mozzarella

1. Thoroughly mix together all dry ingredients in a large bowl.

2. Add oil and whey.

3. Mix with a spoon and/or your hands to bring all the ingredients together into a consistently moist, ragged ball.

4.  Cover with plastic wrap or a damp towel and let rest 1 hour.

5.  Do one stretch-and-fold: on an oiled counter, first stretch the dough into a rectangle about 12" x18", then fold in thirds; turn ninety degrees; fold in thirds.

6.  Return folded dough to the bowl, cover, and let rest 1 hour.

7. Preheat oven to 375F.

8. Do another stretch and fold (see step 5).  Then halve dough and gently shape into two loaves, making sure all seams are  sealed.  Roll the loaves in coarse rye meal to decorate and improve crust chewiness.

9.  Cover with a damp towel and let sit thirty minutes.

10.  Bake 1 hour or until interior reads 210F on an instant read thermometer.