300g rye flour
250g unbleached bread flour
2 teaspoons salt
100g mother starter at 100% hydration (i.e., consisting of 50g flour and 50g water)
It's great if you have scales at home as bread making requires a high level of precision.
Give your mother starter a feeding 12-24 hours before you start. It makes sense to keep the starter at 100% hydration, i.e., to add equal amounts of water and flour by weight.
The process of mixing and baking:
In a bowl, mix flours and salts with hands. Add starter and mix in, breaking up starter to small chunks and mixing thoroughly with flour. Transfer to a Kitchenaid mixing bowl, knead using the hook attachment on medium-low speed for 5 minutes (or knead on a flat surface with floured hands). Coat a plastic or glass bowl with spraying oil, transfer dough, cover, let rise for 12 hours. Coat a bread pan with spraying oil. Transfer dough to a floured surface, shape into a cylinder equal in length to the bread pan. Transfer to the pan. Cover with plastic wrap and let rise for two hours. Pre-heat oven to 375F. Remove plastic wrap, and brush dough lightly with water, being careful not to de-gas it in the process. Bake for 45-50 mins, or until internal temperature reaches 200F. Remove from pan immediately, let cool. Slice and enjoy!
Rye bread is very healthy. It tastes great and stays fresh for up to a week. Back in Russia we eat it with all sorts of spreads including sour cream, butter, mayonnaise but the all time favorite is a slice of a fresh rye bread just sprinkled with a bit of salt.