First day 

2 dl (200 g) lukewarm water 

25 g fresh yeast 

2 dl (100 g) fine, light rye flour (bolted rye flour, sieved rye flour) 

Combine water, yeast and flour in a mixing bowl. Cover with a tea towel and leave at room temperature overnight. 

Second day 

3 dl (300 g) lukewarm water 

1,5 tsp salt 

4 dl (220 g) fine, light rye flour (bolted rye flour, sieved rye flour) 

about 7 dl (450 g) wheat flour 

Blend the lukewarm water, salt and rye flour with the starter dough. Add 6 decilitres of wheat flour. Knead for 5 minutes. Add more flour as necessary and knead another 5 minutes.(Kneading is going to take a total of 10 minutes by mixing machine, 15 minutes by hand.) 

Cover and leave to rise at room temperature for 30 minutes. 

Turn the dough out onto a floured surface and knead briskly about 3 minutes. Shape the dough into a large loaf. Line a baking tray with parchment paper, place the bread on it, cover and leave to rise at room temperature for 30 minutes. 

Preheat the oven to 175°C. Bake for 30 minutes. Turn the oven temperature up to 225°C and bake for another 15 minutes. 

Let cool on a wire rack.