Ingredients

350g Rye sourdough starter

200g rye flour

230g wholemeal spelt flour

230g warm water

25g honey

20g salt

50g oil

Method

Combine all ingredients, make a dough, let it rest for 20 min, then knead the dough again. Put the dough in a oiled loaf tin, cover with a tea towel and keep it in the warm place for about 2.5h.

Preheat the oven to 220C deg, cut the loaf on top, spray the top with a water, you can place a dish with a water at the bottom of the oven , for the moisture during the baking, bake the loaf for the first 10 min, then reduce the heat to 200C deg, bake for another 10 min and then reduce the heat to 180C deg and bake for the final 40 min.