185. Chleb pszenno-żytni (66 Percent Sourdough Rye)

Ingredients: Leaven: 180 g rye flour, 150 g water, 10 g sourdough starter Dough: 115 g rye flour, 150 g bread flour, 200 g water, 1/t tablespoon salt, 2 g dry yeast

The night before you want to bake the bread, feed the starter with 180g rye flour and 150 g water. Cover, and let stand at room temperature overnight. In a large bowl, mix together expanded starter and rest of the ingredients. Allow to rise in a warm spot until doubled - about 30-60 minutes. Put the dough into the pan, allow to rise for about 60 minutes, then sprinkle with oil. Bake in preheated to 230^oC oven about 15 minutes, then decrease the temperature to 220^oC and bake another 40 minutes.