- 360g whole-rye sourdough (100% hydration)
- 250g medium rye flour, type 1150 (recipe calls for light rye flour, but I haven't seen it in any local supermarkets)
- 100g whole-wheat flour
- 7g (~1 1/2 tsp.) salt
- 1 tablespoon ground caraway (optional--I didn't add it)
- ~175g warm water
Mix together all ingredients except the salt to form a soft dough (the recipe recommends ~5 minutes with a mixer, but we don't have one, so I did this by hand). Proof for 30 minutes in a warm place--during this period, to make up for my lack of a mixer, I folded the dough two more times at 10 minute intervals. Knead in the salt (and bread spice if you like such things). Dump the dough out on a table and shape into a round. Place the shaped dough into a well floured proofing basket seam-side up and let rise in a warm place for 2-3 hours--until the dough shows ~2mm cracks. Carefully flip the bread onto a well floured pallet or baking sheet (alternatively, use baking paper). Rub water all over the surface and place bread in oven that has been pre-warmed to 240C on a hot baking stone. Bake with steam. For the first 15 minutes, spray the dough several times with a water sprayer. Then, turn the temperature down to 200C and bake for a further 35-45 minutes. Spray the bread once more immediately after removing from the oven. Let cool completely on a rack for several hours before cutting (I let mine cool over night).