Rugbrød

Instructions

1. The day before, mix 100 g of starter with 100 g of rye flour and 100 ml of lukewarm water, then let it rest 12 hours at room temperature.
2. The next day, combine the remaining flours, salt, anise and seeds in a large bowl.
3. Add the refreshed starter, molasses and lukewarm water, then mix with a spatula until you have a sticky, uniform dough.
4. Pour the dough into an oiled or lined loaf pan, smooth the surface and cover it with a damp cloth.
5. Let it rise for 2 hours in a warm place, until the dough has swelled slightly.
6. Bake at 220 °C for 15 minutes, then lower to 180 °C and continue baking for 1 h 15.
7. Let it cool completely on a rack before slicing, ideally the next day.