Black Rye Bread

Combine the coarsely ground rye flour, water, and starter (salt) in a large mixing bowl, stirring until a thick, paste-like dough forms.

Cover the bowl with a clean kitchen towel and let the mixture rest for 30 minutes to allow the rye to hydrate.

Crumble the fresh yeast into a separate bowl and dissolve it in the warm water, stirring until completely smooth.

Pour the yeast mixture into the rested dough and mix thoroughly until evenly distributed.

Add the rye flour gradually to the dough, mixing well after each addition until the dough becomes cohesive and firm.

Knead the dough in the bowl for 5–10 minutes until it reaches a smooth, elastic consistency, then cover and let it rise for 1 hour.

Shape the risen dough into a round or oval loaf and place it in a greased baking tin or on a baking sheet lined with parchment paper.

Cover the shaped loaf with a kitchen towel and let it proof for 45 minutes to 1 hour until it rises slightly.

Preheat the oven to 450°F (230°C) and spray the loaf with water to create a moist environment for baking.

Bake the bread for 90 minutes until the crust is dark brown and the loaf sounds hollow when tapped on the bottom.

Remove the bread from the oven and cool it on a wire rack for at least 20 minutes before slicing.