A recipe for bread based on leaven

You will need the following ingredients:

• 300 g rye flour
• 250 ml lukewarm water
• 25 g yeast

In fact, preparing bread with leaven takes a while, thus you should begin in time. The procedure consists of three substantial steps, the preparation and the refreshing of the dough as well as the baking.

Dissolve the yeast in the water and add carefully the rye flour, so that you get a smooth liquid mixture. It is clever to do this in a larger jar for the dough grows usually more than expected. Set it covered in a warm corner, e.g. on the rear (out-!)side of your fridge, where it should stay for the next 5-7 days. Note: That step has to be carried out once only!

Take the dough (it should smell a little like alcohol) and add another 250ml of lukewarm water. Mix in approximately the same amount of rye flour and try to get a smooth liquid again. Leave it in the same warm place for another 12-48 hours. Then it is time for

Add as much rye flour to it so that a spoon can stand in the dough, and knead it thoroughly. Take a part (1/4-1/3) of it to store it for the next time, add a tablespoon of salt to the rest and knead it extensively once more. I put it in a pastrymould now, because I prefer soft wet bread and that's why my dough is fairly liquid. Nevertheless your bread should grow now. I put it in the oven at low temperature (lowest setting, about 40°C), and leave it there for about 1-1 1/2h. Then I heat up the oven to 220°C and let the bread bake for about an hour.

Note: Baking bread is an art. You will need some experience to get the taste you want. Make experiments, the above given amounts are only estimations and good to start with. But you will see - it is worth spending some time with it!

If you think there are substantial mistakes in this instruction, or you just want to ask me about details or give other feedback, feel free to contact me via