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1
For the sourdough, dough may be prepared the day before.
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2
Place flour in a large bowl.
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3
Mix yeast water in a small bowl and pour over the flour.
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4
Mix until a firm dough forms.
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5
Place the sourdough on a lightly floured surface and knead for 8-10 minutes.
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6
Place in a lightly greased bowl, cover with plastic wrap, and let ferment in a warm area for 3 hours.
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7
Place dough on lightly floured work surface and punch to remove air.
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8
Place in a bowl covered with plastic wrap or in a sealed container.
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9
Refrigerate dough overnight, or let it ferment three more hours and remove two hours before making the bread.
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10
For the base dough, mix white and whole rye flours in a bowl and make a well in the center.
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11
In a small bowl, combine water and yeast and let stand 5 minutes until liquid yeast forms.
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12
Pour liquid yeast into the flour mixture, add salt and sourdough.
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13
Knead well until dough is smooth and elastic.
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14
Form a ball and let rise for 1 hour.
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15
After that, knead well to remove air.
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16
Form two round loaves and sprinkle with flour.
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17
With a small, sharp knife, make four shallow cuts on bread surface, forming a cube.
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18
Set both loaves on a floured baking sheet, cover, and let rise for 1 hour.
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19
Preheat oven to 240u00b0C (approximately 460u00b0F).
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20
Bake on the upper oven rack.
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21
Spray oven with water and bake for 30 minutes until golden brown. Cool on a rack.
