Rye Bread

Mix the salt with the rye flour in a big bowl.

Add 1.8L of water and mix it.

Mix in the sour dough. The result should be wet enough to flow very slowly.

Cover it with a cloth and let it rise for at 12-30 hours as convenient. Then add the cracked rye seeds.

If the resulting dough feels dry, add a bit of water. The result should be just dry enough to retain an approximate shape, but no drier.

Take out 300mL of dough for the next bread.

Butter 3 bread forms and put the dough into it, forcing it into all corners with a spoon. Then using a fork, make deep holes as close as you can all over the bread.

Let it rise for 5-10 hours, and then bake it for about 90 minutes at about 180C.

Let the bread cool for 15 minutes, and then tip them out to cool further on a table.