Wheat-Rye Bread

Combine the rye flour, water, and sourdough starter. Leave at room temperature for 10-12 hours.

For the scald, mix flour and water and place over low heat. Cook, stirring constantly, until thickened, then cover with plastic wrap directly on the surface and let cool.

Place all ingredients into the mixer bowl and knead the dough for about 10 minutes, adding water if necessary.

Transfer the dough to a container, cover with plastic wrap, and let ferment at 30°C (86°F) for 2-2.5 hours.

Turn the fermented dough out onto a work surface, shape the loaf, and let proof at 30°C (86°F) for 50-70 minutes.

Bake in an oven preheated to 250°C (480°F) for the first 15 minutes with steam at 230°C (450°F), then release the steam and finish baking for another 15-20 minutes at 200°C (400°F).