(makes 1 loaf)
200g rye sourdough starter (use buttermilk instead of water)
375ml lukewarm water
250g stoneground rye flour
125g strong white flour
150g cracked whole rye
125ml cold water
butter or oil for the tin
In a large bowl dissolve the sourdough starter in the water. Then, stir in the flours and salt with a wooden spoon or in a food processor, until well mixed. Cover the bowl with a tea towel and leave at room temperature for 12-24 hours.
Add the cracked rye and the water to the mixture and stir with a wooden spoon until smooth. It is a runny dough and it cannot be kneaded by hand.
Slightly oil or butter a loaf tin (I use 9''x5''x4.5''). Pour in the dough, cover with a tea towel and leave to rise in a warm place until the dough has almost reached the top of the tin (usually 3-6 hours).
When you're ready to bake, preheat the oven to 180°C /gas mark 4. Bake for 65-75 minutes. Leave to cool on a wire rack. This lovely bread might be difficult to cut when freshly baked so it is better eaten the day after baking.