Rye Bread

Ingredients

• 1500 g rye flour
• 1000 g cracked rye seeds
• 5 tsp salt
• to taste water
• 300 ml sourdough starter

Steps

1. Mix the salt with the rye flour in a big bowl.
2. Add 1.8 L of the water.
3. Mix it.
4. Mix in the sourdough starter.
5. The result should be wet enough to flow very slowly.
6. Cover it with a cloth.
7. Let it rise for 12–30 hours as convenient.
8. Add the cracked rye seeds.
9. If the resulting dough feels dry, add a bit of water.
10. The result should be just dry enough to retain an approximate shape, but no drier.
11. Take out 300 ml of dough to act as the starter next time you make this recipe.
12. Butter 3 bread forms.
13. Put the dough into them, forcing it into all corners with a spoon.
14. Using a fork, make deep holes as close as you can all over the bread.
15. Let it rise for 5–10 hours.
16. Bake it for about 90 minutes at about 180°C.
17. Let the bread cool for 15 minutes.
18. Tip them out to cool further on a table.
19. The loaves can keep for about a week in a plastic bag.
20. Do not refrigerate.