Løbskovsbrød

Method

Mix the rye flour, wholemeal flour, salt and caraway seeds in a large bowl. Add the warm water, rye sourdough starter and molasses, stirring until a thick, sticky dough forms. Cover and leave to rest at room temperature for 12-16 hours to develop flavour. Turn the dough into a well-oiled loaf tin and cover with a damp cloth, allowing it to rise for 2-3 hours until slightly risen. Bake in a preheated oven at 200°C for 50-60 minutes until the loaf sounds hollow when tapped on the base. Cool on a wire rack before slicing, preferably waiting a day before eating to allow the dense crumb to set properly.