Rye Bunt

Here's how:

• 1

  Dissolve the yeast in water at 25 °C.

• 2

  Mix all the ingredients in a mixer on low speed for 7 minutes. Double the time if you're kneading by hand. 

• 3

  Let the dough rest in the mixing bowl, covered with a kitchen towel, for 50 minutes.

• 4

  Then turn the dough out onto a work surface generously dusted with coarse rye flour. Fold the entire dough toward the center, and then fold it over the center again.

• 5

  Gently roll out the dough with a rolling pin into a rectangle about 2–2.5 cm thick. Prick the entire surface of the dough with a fork.

• 6

  Then cut the dough pieces—preferably using a pizza cutter—into 7×10 cm pieces, and place them on a baking sheet lined with parchment paper.

• 7

  Let the bread rise in a turned-off oven with the light on, at a maximum of 35 °C, for about 30 minutes; then take it out and preheat the oven to 260 °C.

• 8

  Bake the pastries for 7–8 minutes until they turn a dark brown color.

• 9

  Let it cool on a wire rack.