Ingredients

* 3 3/4 cup warm water (105-110)
* 1/2 teaspoon sugar
* 1 1/2 packages active dry yeast
* 6 – 6 3/4 cups rye flour
* 1 1/2 cups of starter dough

* 8 oz bacon (sliced and cooked)
* 2 teaspoon salt
* 1 3/4 cups shredded Emmenthal cheese (gated)
* 1 cup almonds (chopped)
* 3 tablespoon parsley (chopped)

Method

Place warm water (110F.) into a large bowl. Add sugar and stir. Sprinkle yeast on top and allow to activate for about 5-10 minute. In another large bowl. add half the flour. Now, add the yeast mixture and the starter dough. Combine till well mixed allow to stand for 1 hour uncovered. In the mean time fry the chopped bacon till crispy. Place bacon on a paper towel. Add the bacon, salt, cheese, almond, parsley, droppings form the bacon and the remaining flour to the dough. Mix together. Knead the dough for 8 minutes. Place into a oiled bowl, cover and allow to rise for 1 hour. After place dough on a floured surface and punch down. Cut dough in half and shape into two loaves. Brush the tops with water and score the top with a sharp knife. Bake at 425F. for 20-30 minutes.

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