If you don't want your bread to be nothing more than solid cotton candy, then this recipe provides you with a very nutritious and tasty food. Rye has some advantages over wheat when it comes to food ingredients, but takes some knowledge to bake it into a soft bread. In this instructable I will first give you a short version how to bake this delicious bread, then explain all the details including particularised instructions about soaker, malting, prolonged proofing, steaming, sourdough starter and a little history. Then later the recipe in a long version.
Prepare the sourdough and the soaker on the previous day.
Mix flour, salt, 100ml water, add soaker and sourdough.
Knead 4 minutes, let rest 5 minutes.
Knead briefly again, put in lightly-oiled bowl.
Let dough ferment covered for 4 hours.
Let dough rise for 2 hours in a floured banneton, dapple the top with oil and cover.
Preheat oven to 260°C (500°F).
Score the dough, after sliding the bread into the oven, steam 3 to 4 times every 30 secounds.
Lower the heat to 220°C (430°F) and bake for 20 minutes.
Lower the heat to 200°C (390°F) and take out after 25 minutes.
Let cool down for 1 hour and let rest in storage until the next day.