|Stages:||Sponge, Soaker, Final dough|
|Leaven:||Rye sour culture, Instant yeast|
|Start to Finish:||18-20 hours|
|Hands-on Time:||30-40 minutes|
|Yield:||One 2½ lb/1.2 kg loaf|
I found this flavorful, crusty rye bread in one of the first German baking books I acquired, Rustikale Brote aus deutschen Landen (Rustic Breads from the German Countryside) by Gerhard Kellner, a well-known German bread blogger who goes by the nickname “Ketex.” It intrigued me for a couple of reasons.