Cool to lukewarm. Add the foaming yeast. Mix well with hands or large wooden spoon and let stand for 10 to 15 minutes. Turn out onto a board or countertop sprinkled lightly with whole wheat flour. Knead for 10 minutes.
Rye flour has a tendancy to be slightly sticky and damper than unbleached white.
Place the dough in a warm, well-greased bowl, turning the dough to grease the top. Turn out onto a floured board or countertop and knead again for 10 minutes. Return to the greased bowl, cover, and let rise again for about 45 minutes or until dough is almost double in bulk. Turn out onto lightly floured board or countertop again and knead for another 3 minutes. Devide the dough in half and shape into 2 round loaves.