Hi George, if you'd like to do an overnight rise with the Chewy Semolina Rye Bread recipe, you certainly can. Let it rise once after kneading, shape and place in greased loaf pans, cover with greased plastic wrap and put in the fridge for 12-16 hours. The next day, take the loaf out to rest at room temperature while the oven preheats (about 15-20 minutes). It should look slightly puffy at this point, and then you can bake as you normally would. Because rye tends to ferment more quickly than other grains, you'll want to be sure you bake within the 12-16 hour mark and watch it closely when it's at room temperature to prevent it from over-proofing. Happy baking! Kye@KAF

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