• Put the 2 cups (no more than that) of warm water in the stand mixer bowl. Add the yeast and molasses and let the yeast activate (foam).
• Add the whole wheat flour, rye flour and shortening or butter and give it a stir, then add 3 cups (420 grams) of the bread flour, holding back remaining ½ cup (70 grams) and ¼ cup (30 grams) to use later.
• Sprinkle the salt over the dough, then put the mixer on the mixing stand and beat with the paddle (not the dough hook) for about 2 minutes.
• At this point the dough will be extremely soft and sticky. Using a scraper, scrape it away from the sides of bowl.
• Sprinkle part of the reserved ½ cup of flour onto a mat, then empty the dough onto the mat and sprinkle the remaining of that ½ cup over the dough. By hand, knead all of the ½ cup of flour into the dough. It should start to hold its shape, but you will probably end up needing that last ¼ cup. Add that last ¼ cup very gradually and only as needed until dough peels off the mat and has some elasticity to it. It will be a bit sticky, but should form a ball.
• Spray a little cooking spray on your fingers or just use a little oil and mold the dough into a big round. Meanwhile, line a large bowl with a big piece of parchment paper by scrunching it up and pressing it into the bowl. Transfer the round of bread dough to the bowl and cover with greased plastic wrap. Let rise for about an hour or until it has doubled in bulk.
• Meanwhile, preheat the oven to 450 degrees F. and if using the Dutch oven method, put the Dutch oven and its lid in the oven to preheat. If you are not going to use a Dutch oven, just preheat to 375F.
• Once the bread has risen, carefully lift the parchment with the bread round and carefully drop the whole thing into the hot Dutch oven. Put the lid on. Bake at 450F for 25 minutes, then reduce heat to 375 and bake with the lid off for about 20 more minutes. Let cool completely.

WIthout Dutch Oven

• If baking without the Dutch oven, just put the risen loaf on the baking sheet and bake for about 45 to 55 minutes at 375F. You may need to shield with foil during the last 15 minutes.
• If you'd like to make two loaves, follow the directions for rising, but after the dough has risen empty it out onto a mat and cut in half by putting a greased chef's knife down the middle and separating. Without punching it down too much, shape each half into a round. Bake the rounds side by side at 375F. for about 45 to 50 minutes.