Rye Bread

• 500 g rye flour
• 250 g white flour
• 100 g sourdough starter
• 2 teaspoons salt
• 1 fresh yeast cake (I used a 40 g fresh yeast cake)
• 1 tablespoon honey
• 100 ml warm water
• 400 ml warm water

1. Mix the rye and white flour together with the salt.
2. Set aside.
3. In a separate bowl add the honey, yeast and 100 ml warm water.
4. Let stand 10 minutes.
5. Add yeast mixture to flour mixture.
6. Little by little add the rest of the warm water (400 ml).
7. Knead until dough is pliant.
8. Cover dough and let stand in a warm place for 30 minutes.
9. Knead once more, cover again, and let stand for 40 minutes.
10. Form dough into an oblong loaf and place on a sheet with parchment paper.
11. Cover until the oven has been preheated to 250C.
12. Pat bread with water and bake on the 2nd lowest shelf in oven.
13. After 10 minutes, lower temperature to 190C and continue baking for ca.
14. 45 minutes.
15. When fully cooked, the bread will sound hollow when tapped on the bottom.

white flour, sourdough starter, salt, yeast cake, honey, water, water

Taken from www.food.com/recipe/rye-bread-159704 (may not work)