Rupjmaize

Method

Mix the rye flour, wholemeal flour, and caraway seeds in a large bowl. Add the rye sourdough starter, warm water, honey, and oil, stirring until a thick, sticky dough forms. Add salt and mix thoroughly. Cover with a damp cloth and leave to rise for 12-18 hours at room temperature, stirring occasionally. Transfer the dough to a greased loaf tin or round baking form, pressing down gently. Bake at 180°C for 50-60 minutes until a deep brown crust forms and the loaf sounds hollow when tapped.