Preparation time: Approx 20 min.
Raising: Ca. 1 hour 15 min.
Baking: Approx 30 min.
Oven temperature: 225° C / 435° F
Bottom shelf of the oven
Makes 2 loaves
50 g yeast
5 dl [1 pt] lukewarm water (37° C / 99° F)
2 teaspoons salt
4 dl [0,8 pt] fine rye flour
about 1 liter [2 pt] flour
 Stir the yeast into lukewarm water. Add salt, rye flour and most of the wheat flour. Work the dough until smooth. Cover the bowl and set the dough to rise for about 45 minutes.
 Knead the dough lightly in the bowl and place on a floured surface. Divide dough in half and shape into two round loaves. Place on greased baking sheet. Slice the loaves lightly with a sharp knife. Let them raise under a clean kitchen towel for about 30 minutes.
 Bake the loaves on the bottom shelf at 225° C / 435° F for about 30 minutes. Cool loaves uncovered on a rack.