Rye Bread

The night before prepare a dampfl from 400 g rye flour, sourdough and 300 ml water. The next morning, prepare a firm dough with the remaining ingredients, knead for about 15-20 minutes and let the dough rise for 1-1 1/2 hours.

Form the dough into a loaf, but do not knead repeatedly. Bake in a heated oven at 250 °C for about 10 minutes, then switch back to 220 °C. Bake for a total of about 60-70 min. Before the end of the baking time, brush with a little salt water.

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