Rye Bread

Knead the sourdough well with all the ingredients. Cover and let rest for 15 minutes.

Divide the dough into individual pieces of the desired bread size (about 500-600 g). Shape into the desired shape, brush with a little water and let rise for about 35 minutes.

Then tip the bread onto a floured baking tray and bake in a preheated oven at approx. 240 °C for 6 minutes.

Meanwhile, place a bowl of water in the oven. Then reduce the temperature to 185 °C and bake for another 35 minutes.

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