1 cup sourdough starter
1 cup rye or wheat grain
4 cups water
1 tsp Parisienne browning essence
2 cups plain flour
2 cups rye flour
1 tbsp salt
Seeds (sesame or poppy seeds)
Mix together sourdough starter, grains, water and browning essence.
Leave it on the kitchen bench for a minimum of 12 hours. Stir it 3 or 4 times. The grains will soak some of the water.
Add plain flour, rye flour and salt to the starter mix from yesterday.
Mix together well.
Pour into 2 large loaf pans and let it rise on the kitchen bench for 4 hours.
Dust with seeds (optional) and bake in a pre-heated 200°C oven for 1 hour and 15 minutes.