Instructions

1. 1
   Mix the salt with the rye flour in a big bowl.
2. 2
   Add 1.8 L of the water and mix it.
3. 3
   Mix in the sourdough starter. The result should be wet enough to flow very slowly.
4. 4
   Cover it with a cloth and let it rise for at 12–30 hours as convenient. Then add the cracked rye seeds.
5. 5
   If the resulting dough feels dry, add a bit of water. The result should be just dry enough to retain an approximate shape, but no drier.
6. 6
   Take out 300 ml of dough to act as the starter next time you make this recipe.
7. 7
   Butter 3 bread forms and put the dough into it, forcing it into all corners with a spoon. Then using a fork, make deep holes as close as you can all over the bread.
8. 8
   Let it rise for 5–10 hours, and then bake it for about 90 minutes at about 180°C.
9. 9
   Let the bread cool for 15 minutes, and then tip them out to cool further on a table.
10. 10
    The loaves can keep for about a week in a plastic bag. Do not refrigerate.