| Rye %: | 89% |
| 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.