Stir the sourdough with 1/4l lukewarm water and 4EL rye flour. Cover and let stand for one night at 26-30 degrees.
Add remaining salt, rye flour, wheat flour and spices to the sourdough form. Prepare all ingredients into a smooth dough and knead with hands for 10-15 min. Cover the dough bowl with a dishcloth. Leave to rise at 26-30 °C for 2 hours.
Knead the dough well with your hands for another 10 min. Shape it into an oblong loaf. Let the bread rise for 2 hours.
Bake the mixed rye bread in a heated oven on the middle shelf at 225 °C for 60-70 min.
Tip: Always use aromatic spices to refine your dishes!
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