Landbrot

Sourdough

• 140 g whole rye flour
• 127 g warm water
• 25 g sourdough starter

Mix and rest in a warm place for 20-24 hours

Dough

• Sourdough starter
• 210 g medium rye flour (type 1150)
• 150 g strong white flour
• 11 g salt
• 5 g dry yeast (10 g fresh yeast)
• 273 g warm water

Mix ingredients, and knead into a smooth dough (10 minutes on high using a mixer). Rest dough on floured (whole rye) counter under plastic for 10 minutes. Form into a boule, and place seam side down into a rising basket that has been well floured with whole-rye flour. Let rise for 40-45 minutes in a warm place. Bake at 210 C with steam for 15 minutes and then another 45 minutes for 190 C. Let the bread break along the seam for a rustic look. Let bread cool completely on a wire rack before cutting.

Source.