For the rye bread, twelve hours before baking, knead half of the rye meal with half a liter of lukewarm water and the sourdough. Cover with a tea towel and let rise in a warm place.
Dissolve salt in one liter of lukewarm water and knead the remaining flour with the salt water. Work in the risen dough. Shape the dough into three oblong loaves. Brush the loaves with a little water and bake the rye bread on a baking tray in the oven at 230 degrees Celsius for about 60-70 minutes.
Preparation Tip:
Tip: Put a bowl of water in the oven during baking, then the rind of the rye bread will be nice and crispy and the bread will be juicy.
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