Gotland Rye Bread

Here's how:

• 1

  Day 1

  To make the dough, bring the water to a boil and pour it over the flour mixture, then knead until the dough becomes sticky, about 8 minutes. Cover and let stand until the next day.

• 2

  Day 2

  Dissolve the yeast in the warm water from Day 1, at about 25 °C. Add the remaining ingredients for the starter dough and mix in the warm water. Mix everything slowly for about 7 minutes on low speed. Double the time if mixing by hand. 

• 3

  Leave the dough in the mixing bowl, cover it with plastic wrap, and let it rise for 30 minutes.

• 4

  Combine the dough with the ingredients from the dough starter and mix everything together on the lowest speed for about 10 minutes; the dough should be elastic. Double the time if you’re kneading by hand. 

• 5

  Place the dough on the work surface and divide it into 2 portions. Gently round them and place them, with the seams facing down, on a floured work surface. Let rise for about 45–60 minutes. Preheat the oven to 250°C.

• 6

  Place the bread on a baking sheet or baking stone in the oven, lightly spray it with water, and lower the temperature to 220°C. Bake for about 35–40 minutes, until the internal temperature reaches 98 °C.