100% Rye Sourdough

• 400 g dark rye flour
• 200 g active sourdough starter (ideally fed with rye flour for 2 days)
• 40 g honey
• 300 ml water
• 10 g salt

1. Mix together all of the ingredients in a bowl with a wooden spoon to form a sticky batter
2. Beat hard to try and develop some gluten for 10 mins
3. Rest for 30 mins
4. Beat again for 10 more mins
5. Cover and place in the fridge overnight
6. Remove from fridge, fold the mixture over itself a few times with a spatula, cover and leave and room temperature for 2-3 hours
7. Return to fridge for another night
8. Remove from fridge scrape onto a heavily (rye) floured surface and with floured hands, gently shape into a rough ball shape.
9. Flour a banneton and add the 'dough'.
10. Cover and leave for 6 hours at room temperature
11. With half an hour to go, preheat oven to max (around 240C)
12. Turn out the dough onto a baking tray or stone and score
13. Throw a cup of water into the bottom of the oven
14. Add the dough to the oven and shut the door, trapping the steam
15. Turn oven down to 210C for 20 mins
16. Reduce temperature to 200C and bake for a further 20 mins
17. Allow to almost completely cool before enjoying with smoked fish.
18. If you dont have any smoked fish, just throw the bread away.

dark rye flour, active sourdough starter, honey, water, salt

Taken from cookpad.com/us/recipes/476167-100-rye-sourdough (may not work)