Danish sourdough bread

Ingredients

• water
• a few pounds of coarsely ground rye flour
• sourdough bread, according to the recipe below
• 1 liter of water
• 2 tablespoons of salt
• 500 g of coarsely ground rye flour
• approximately 1 kg of coarsely ground rye flour

First, prepare the sourdough starter. Mix the rye flour with water until you have a slightly thick consistency (about two parts flour to one part water). Let it ferment in an open container for a few days. When the starter begins to bubble and has a fresh, fermented smell, it is ready to use. Place the container on a plate or in a container to prevent spills.

Once the starter is ready, prepare the dough. Mix the starter, lukewarm water (about 37 °C), salt, and rye flour in a large bowl. Gradually add the rye flour until you have a well-kneaded dough – it should be soft but firm. Cover and let it rest for 12 to 24 hours.

Shape the dough and brush it with oil paint. Press down on it to prevent bubbles from forming. Let the covered dough rest for about two hours.

Before baking, prick the bread a few times with a fork or knife to prevent it from cracking during baking. Bake at 200 °C for an hour, then reduce the temperature to 175 °C after half the baking time. Check if the bread is cooked by inserting a knife into it – it should come out clean.

Remove the bread from its mold and let it cool on a towel until it is completely firm. It can be eaten immediately, but it will be easier to cut after a few days.