PREPARATION

Put flour, salt and spices in a large bowl and make a well in the center. Pour the leaven. Crumble the yeast over the water and stir until that is resolved. Pour the water into the bowl. Work the ingredients together to a very weak, not sticky dough.

Put it on a work surface and knead 8-10 minutes until solid. The consistency of the dough will change when you edit it, and firmer and smoother. Put it back in the bowl, cover with a tea towel or a thick cloth and let rise for 1 hour at normal to high cooking temperature. The dough will still resting stronger.

Divide it without kneading or store, in two equal portions and form quickly two coarse, round loaves. Pull and push this too hard. Put them in a pollinated basket lined with a cloth or sprinkled into the greased tin. Cover them again and let them rise for 20-30 minutes until almost doubled in size.

Heat at the end of the rising time the oven to its highest setting. Rice dough into pot, put the non greased baking sheets in the oven to warm. Place the dough on the hot plates, notch the top of each loaf quickly with a sharp knife and slide them into the oven, remove the cloth of the loaves in tins and put them straight into the oven. A first steam cloud is important if you bake rye bread – this prevents too rapid a crust formed and the bread in the oven stops rising. Spray the loaves so with water or sprinkle some water on the bottom of the oven. Bake 5 minutes and then turn the oven to 200 ° C. For 35 minutes to bake the bread sounds hollow when you tap on the bottom. Let the loaves (removed from the can) to cool on a wire rack.

Let it cool properly and then you can freeze him for a month.