Rye Sour Dough Bread
1 kg / 2 lbs rye flour
3/4 l water
2 tsp salt
On the evening before you bake the bread, mix 1/3 of the flour, a little water and the sour dough
, making a sponge.
Cover with a dish cloth and let stand until the next morning.
Then add the rest of the water, salt and flour, kneading well.
Let the dough rest for about an hour. Shape a loaf of bread
and put on a floured baking tray. Let it rise again.
Bake at 440 F for 1 1/2 to 2 hours.
For enough humidity put a heat resistant pot filled with water in the oven.
To check if the bread is done knock on the bottom of the bread, if it sounds hollow, it’s done.
Handle the ready bread very carefully to prevent the inside from cracking. Let rest for 24 hours before slicing it!!!