What recipe did you go with? This looks awesome!
After mulling over various recipes online, I ended up going with my usual bread machine recipe, substituting 1 cup of freshly-ground rye flour for 1 cup of our sprouted/dehydrated/ground red winter wheat. So, it was 2 cups of the whole wheat flour, 1 cup of rye flour, 1.5 cups water, 1 tsp. yeast, 1 tablespoon molasses, 2 teaspoons salt, 1/3 cup vital wheat gluten, 1.5 tablespoons dried milk powder, 1.5 tablespoons olive oil. For the dark dough, I added 2 tablespoons of Hersheys Special Dark Cocoa. Both loaves had a teaspoon of caraway seeds as well.
I did the dough cycle in both Zojirushi bread machines - they are about 10 years difference in age but the dough cycles ran exactly the same amount of time. Then I took the paddles out of the bread pans, shaped the loaves into something more - well, shapely - put them back in the bread pans and into my electric oven, with just the oven light on for heat. They were doubled in an hour.
Punched down, divided each dough ball into 4 parts, rolled them out, stacked them alternately, making 2 loaves - into oiled bread pans, back into the oven with the light on to rise. Took about an hour 20 minutes.
Took them out and stuck them in the microwave with the door ajar to keep the light on, preheated the oven at 350* for 10 minutes, stuck 'em in and baked 20 minutes, then put my temp probe into one loaf and set the temp to alarm at 194*, which gave me time to hustle my butt out to the kitchen and get them out at about 196* which was perfect.
