"This is an attempt to recreate my favorite bread from New Day Bakery in Morgantown, WV. We recently moved away from Morgantown to the West Coast and have sorely missed this fantastic bakery.
This bread has a wonderful, chewy texture, a great crumb, and goes with almost any meal. It is also a great sandwich bread. This is a very easy recipe that mixes up in minutes and makes a beautiful artisan loaf. You can make up to three loaves with this recipe. Keep the dough stored in the refrigerator for up to a week and pull it out anytime you want to bake up fresh bread."
Warm the water slightly. (The cooler the water, the slower the rise).
Add the yeast to the water in a 5 quart bowl.
Mix the whole wheat flour, rye flour, all-purpose flour, salt, cinnamon, currants and sugar in a separate bowl.
Add the flour mixture to the water until fully combined - kneading is unnecessary. If the dough is too wet, add small amounts of all purpose flour, one tablespoon at a time. When everything is uniformly moist, without dry patches, cover with lid (not airtight).
Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top).
Cut off a grapefruit sized ball of dough. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. The dough will be moist, so you may need to powder your hands with additional all purpose flour.
Place the ball of dough on a greased baking sheet and allow to rise, covered with a towel, for approximately 40 minutes.
Preheat the oven to 425 degrees Fahrenheit 20 minutes before baking.
Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
Place the loaf in the oven.
Toss 1 cup of warm water into the bottom of the oven and immediately close the oven door. If you have a gas oven, it is necessary to have a pre-placed baking sheet in the bottom of the oven to catch the water. This is allows for steam to fill the oven and create an artisan crust. This can be repeated twice, every five minutes if desired.
Bake for 25-30 minutes until well browned and the bread makes a hollow sound when tapped on bottom.