Summary

Ingredients

• 410 g rye meal, (whole rain meal)
• 130 g sourdouh, (wholemeal rye sourdouh, uided, rather liquid)
• 370 g water
• 110 g whole wheat flour
• 1 teaspoon sugar
• 2 teaspoons salt
• 12 g yeast
• 1 handful sunflower seeds, optional
• fat, whole rye meal or flour for the mold

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Instructions

1. Mix the whole rye meal with the water and let it soak for about 1 hour. Then knead in the remaining ingredients well, due to the different consistencies of sourdough recipes, it could be possible that more water is needed. After kneading, pour the dough into a greased and floured loaf pan (25 cm) and cover. I like to sprinkle the loaf pan with whole grain rye meal. The bread can be left covered overnight (or 12 hours). The long walking time makes it nice and easy.
2. Preheat the oven to 220 degrees, put the bread in the oven, then switch down to 200 degrees after 10 minutes and bake for another 50 minutes. For a great crust, it is advisable to take the bread out of the loaf pan about 15 minutes before the end of baking and bake it on a wire rack.
3. If you like it even more pithy, you can only soak half the shot.
4. If you want, you can take warm water and let the bread rise in a nice warm place for just 2 hours. That works well too.