Add all ingredients to stand mixer and knead using the dough hook for 5 minutes.

Place dough in a well-oiled bag and place in refrigerator, overnight to 5 days, to develop flavor.

In the morning (or up to five days later), create 12 balls of dough and place in a 13X9 pan. I like to use these disposable pans and this parchment paper. Using parchment really helps cut down on the sticking. Allow these to rise until double. This can take a good 2-3 hours, so be prepared! Rye breads, and breads with sugar added, do take longer, as well as having refrigerated the dough which can make it a little sluggish. Rising in a warm area really helps!

When the dough has doubled, bake in a pre-heated 350 degree Fahrenheit oven for 27-33 minutes, until the internal temperature reads 190 degrees Fahrenheit.