Rye Bread

Sift the flour into a suitable bowl and mix with the caraway seeds. Add the boiling water and stir occasionally as it cools until the flour is lukewarm and lumpy. Stir the yeast with the sourdough as well as the salt and incorporate it into the flour. The whole will give a firm sticky dough. Leave in a floured baking bowl for one night in a place that is not too warm.

Knead the dough well until it comes away from the baking bowl and hands, so in about 20 min. it takes. Form a ball and rise in a baking bowl covered with a dishcloth in a warm place in about 1 hour. Knead dough repeatedly well and then wrap in a floured kitchen towel and rest 1/2 hour (not too warm).

Preheat the oven to 250 degrees gas mark 5-6. Shape the dough into a round, tall loaf, place on parchment paper and prick a few times with a fork (to prevent the surface from cracking). Place the bread in the oven on the middle rack and pour 1 cup of water on the bottom of the stove. Close the door quickly and keep it closed for 5 min. Then let the steam escape, put a mug of boiling water on the bottom of the stove and close the door repeatedly.

Turn the heat down to 200 degrees gas mark 4 and bake for 1 hour. If you want the bread to be shiny, boil an eighth of a liter of water and dissolve the cornstarch in it. Brush the hot bread with it and let it cool down. However, the brushing is only for e

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