Wicked Sandwich Bread

This actually takes longer than 6 hours, but that was the biggest number in "Preparation time".

You can substitute 1 cup buttermilk and 1 cup water for the 2 cups water and buttermilk powder. You can substitute wheat germ or similar for the cracked wheat.

If you make this without sourdough, increase the dried yeast to 1 heaping teaspoon. You may also have to alter the amount of white flour to compensate for the change in moisture.

To get the starter going, combine sourdough, rye flour, whole wheat flour, cracked wheat, buttermilk powder, yeast, water, and a pinch of sugar or a few drops of honey in a big bowl. Cover with something airtight and leave for at least 5 hours, preferably overnight. You should see a bubbly swamp of goodness.

Melt butter, and allow to cool a bit (but not solidify). Add this, the salt, and three cups of white flour to the starter and mix together. Now measure out the last cup of white flour; this should be the most that you'll need to finish the dough.

Leave the dough for 5-10 minutes, then turn out onto a well-floured board. Start kneading the dough, adding flour from your last measured cup as necessary to keep the dough from sticking.

(Any dough made with rye flour will always seem a little moist, and just about to stick to the board; don't worry about this. Only add flour to the board if it's really sticking and annoying you.)

Knead the dough for about 10 minutes. Place in a clean bowl, cover with something airtight, and allow to double in bulk, 60-90 minutes.

Punch the dough down and turn back out onto the board. Lightly grease two sandwich loaf pans. Divide the dough in half, and dust lightly with flour to make the halves easier to handle. Form each half into an elongated shape about the size of the loaf pan.

Take one half and with your fingers curl the outer edges of the dough down underneath, so that the top becomes taut. Turn the dough over and pinch these folds together into a seam. Place the dough seam-side down into the loaf pan. Repeat this with the other half of the dough.

Cover loosely with plastic wrap -- loosely! Allow to rise for about 45 minutes, or until the dough rises to about the top of the loaf pans. Now turn on your oven, place a rack in the middle or so, and heat to 400 degrees. When the oven is hot, take an UBER-sharp knife and, using the tip and very light pressure, make a surgical cut down the length of each loaf. It should be about 1/2 inch deep. Place the loaves in the oven and cook for 15 minutes. And don't peek! Keep the oven door closed.

After this first 15 minutes, turn the oven down to 325 and cook another 25-30 minutes. Take the pans out, and turn the loaves out of the pans and onto a cooling rack.