Rukkileib (rye bread)

Instructions

1. In a large bowl, mix both flours with the salt and the caraway seeds if you are using them.
2. Add the activated starter and the lukewarm water, then stir with a spoon until you have a sticky dough.
3. Cover and leave to rest for 12 hours at room temperature, until the dough has doubled in volume and is well aerated.
4. Pour the dough into a buttered loaf tin and smooth the top with a wet spatula.
5. Leave to rise for 2 hours at room temperature until the surface starts to crack slightly.
6. Bake at 230 °C for 10 minutes, then lower to 190 °C and continue for 40 minutes.
7. Let it cool completely before slicing, so the crumb firms up.