This bread fills the whole house with an amazing aroma and disappears very quickly.
Although it may seem complicated at first, after baking it a few times you’ll realize it’s actually quite simple. It’s a calm, unhurried recipe based on natural sourdough and long fermentation, which makes the bread wholesome, flavorful, and long-lasting.

🌱 How to Make Your First Sourdough Starter (if you don’t have one)

Ingredients:

  • 50 g rye flour

  • 50 g lukewarm water

Instructions:

  1. Mix the flour and water until combined.

  2. Cover loosely and place in a warm spot for 12 hours.

  3. Each following day, feed the starter by adding equal amounts of flour and water.

  4. After 3–5 days, bubbles should appear and the starter should smell slightly sour – this means it’s active and ready to use.

I received my starter from a friend, so I was able to skip this step.

🍞 THREE-STAGE SOURDOUGH BREAD (makes 2 loaves)

STAGE I – ACTIVATING THE STARTER (Day 1 – morning)

Ingredients:

  • rye sourdough starter (from the fridge)

  • 150 g lukewarm water

  • 150 g rye flour type 2000

Instructions:

  1. Add the water and flour to the starter.

  2. Mix with a wooden spoon.

  3. Cover with a linen cloth.

  4. Leave at room temperature until the next day.

STAGE II – FEEDING THE STARTER (Day 2 – morning)

  1. Stir the starter.

  2. Leave it for about 8 hours until active and bubbly.

  3. Put a portion of the starter into a jar and store it in the fridge for future baking.

  4. Measure 300 g of the remaining starter.

STAGE III – PRE-FERMENT (Day 2 – evening)

Ingredients:

  • 300 g active sourdough starter

  • 240 g rye flour type 720

  • 525 g lukewarm water

  • 1 teaspoon sugar

Instructions:

  1. Mix all ingredients thoroughly with a wooden spoon.

  2. Cover and leave in a warm place for at least 12 hours
    (the house should be warm).

STAGE IV – FINAL DOUGH (Day 3 – morning)

Ingredients:

  • all of the pre-ferment

  • 690 g rye flour type 720

  • 113 g spelt flour type 1850

  • 450 g lukewarm water

  • 1 tablespoon salt

  • a handful of pumpkin seeds and sunflower seeds

Optional additions (recommended but not required):

  • 2 tablespoons vital wheat fiber

  • 2 tablespoons psyllium husk

  • 1 tablespoon milk thistle

  • 1–2 tablespoons flaxseed

These additions can be skipped if you don’t have them – I always add them.

Instructions:

  1. Add all ingredients to the pre-ferment.

  2. Mix well – the dough will be thick and sticky.

  3. Let the dough rest for a short time.

🧺 SHAPING

  1. Grease the baking tins with oil and sprinkle with oat flakes.

  2. Pour the dough into the tins.

  3. Sprinkle with sesame seeds, poppy seeds, or any seeds you like.

  4. Cover the tins with plastic wrap.

  5. Leave to rise until noticeably increased in volume.

🔥 BAKING

  1. Preheat the oven to 180°C (356°F).

  2. Bake for 60 minutes.

  3. Increase the temperature to 200°C (392°F) and bake for another 30 minutes.

  4. Remove the bread from the tins.

  5. Let it cool completely on a rack to allow excess moisture to evaporate.

🍞 The bread is absolutely delicious – moist, aromatic, and very filling.
In my family, everyone asks for this bread. The smell fills the entire house.