Starter:
200g White Flour
200ml Water
1/4 tsp dry active yeast

Bread
22.5oz white flour
2.4oz Dark Rye Flour
1 2/3 cup very warm water
2 tsp salt
1 tsp dry active yeast
1 cup starter

Starter:
The starter will take 3 days. Mix all the starter ingredients in a glass jar until combined. Place a cover on it that allows the gases to escape. For the first day, stir every hour or so to prevent the mixture from overflowing.

Bread:
Mix all the ingredients in a KitchenAid and start with the paddle attachment. Once combined, change to the dough hook and let it run at speed 4 for 8 minutes. Remove the mixture from the KitchenAid bowl and place it into an oiled glass or plastic bowl (do not use a metal bowl). Let it raise in a room temperature (70 degrees) until doubled. Punch down, knead for 30 turns, and then divide the dough in half. Place each half into a standard loaf pan. Cover with a towel and let the dough raise until it has doubled in size. Bake in a 425°F oven for 20-30 minutes or until the center of the bread reads 200°F with an instant-read thermometer. Remove from the oven and let it cool completely. Cut the bread into slices and eat within the next 2 days or freeze for later use.