Great-Grandmother’s Rye Bread Recipe

Translation from French...

Sourdough starter

Rye flour / water – 1:1
Leave to rise for approx. 5 days

• Add a little flour and water – 1:1 – every day

First step – pre-dough

150 g sourdough starter
454 g rye flour
454 g lukewarm water
1/4 tsp potassium carbonate

• mix with a wet wooden spoon (do not knead)
• cover and leave to rise for 12 hours

Step 2 – Finish the bread dough

Add...
300 g rye flour
15 g salt
Cumin (optional, traditional)

• Mix with a wet wooden spoon (do not knead)
• Cover and leave to rest for 3–4 hours

Step three – baking

Place in a bread pan.
Bake at 230 °C for approx. 15 minutes.
Finish baking at 180 °C for approx. 60–90 minutes.

After baking:

• Leave to cool for 24 hours.
  ! Do not cut into it before then - under any circumstances !

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