A simple rye bread

Rye does not behave like wheat. It has little gluten, so the dough is sticky and does not stretch, and the loaf is baked in a tin rather than shaped by hand.

Mix 500 g of dark rye flour with 400 g of water, 100 g of active starter, 10 g of salt, a spoon of honey and a spoon of caraway seeds. Stir until there is no dry flour left, press it into a greased tin and leave it covered for four to six hours.

Bake at 230 degrees for fifteen minutes, then at 200 degrees for another forty. Let it rest for a whole day before slicing, wrapped in a cloth. It is worth the wait.