How to cook
Crush 0.35 oz (10 g) of yeast in the 4 tbsp (60 ml) of water, pour the flour for the pre-ferment and mix into a smooth slurry. Place it in an airtight container and refrigerate it overnight.
Take the pre-ferment out of the fridge 20-30 minutes before you start making the rye bread.
Pour the rye whole wheat flour into a bowl, sift the white to it and mix with the salt.
Form a well in the middle and pour the slightly warmed 1 1/5 cups (300 ml) into it, crush the other 0.35 oz (10 g) of yeast and add the activated one from the previous day.
Start kneading a dough, that is highly hydrated, which means, that it is softer than usual. If it is too sticky, you can add flour, but be careful not to make the dough hard. When it becomes elastic, transfer it onto a floured surface and knead for at least 10 minutes. To prevent sticking, grease your hands.
Return the dough back into the bowl, by having previously greased it. Cover it and leave it for 1 hour.
Grab the four ends of the dough successively, by pulling and folding it, then leave it again for an hour and repeat the procedure once more.
From the bowl, turn the folded dough into the baking pan. The wrinkled side should be on top, so it becomes more beautiful and with an authentic look of village-style bread. No need to make cuts on the surface, just sprinkle it with flour. Leave it for 30-40 minutes.
Preheat the oven to 460°F (240°C). Insert the bread, spray the walls with water and quickly close the door. Bake for 10 minutes at this temperature and then reduce to 390°F (200°C) for a further 20 minutes, or until the crust sounds hollow when tapped.
Leave the village-style bread to cool on a wire rack and then slice it at your table.
You will be enchanted by this wonderful village-style rye bread with a wonderful crispy crust and an unique aroma.
It's really worth the time and effort.
Enjoy your meal!