Sourdough Country Bread

Sourdough, half of the water and 100 g rye flour stir well and leave in a warm place with the lid closed for about 10 hours (preferably overnight). Then add the remaining rye flour and water, salt, caraway powder and wheat flour to the sourdough form and knead it into a smooth dough. Work well with hands for about 10-15 minutes and rest in a warm place with the lid closed for about 120 minutes. Then knead the dough again for about 10 minutes. Form a flat, round loaf and place on a greased and lightly floured baking sheet. Cut the surface in a diamond shape with a sharp kitchen knife. Cover and let rise repeatedly for 120 minutes. Brush with coffee to help brown before baking. Bake in heated oven at 200 °C on middle shelf for approx. 70 min.

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