In a sufficiently large boiled jar, mix 100g of whole rye flour and 100g of water with a teaspoon of caraway seeds to form a paste. Close the jar with a wet crockery or, better still, a rubber stopper with a fermentation seal and leave at room temperature for 24 hours. Bubbles will form and the dough will rise. Then add 200g of rye flour and water and mix everything together repeatedly. Let it stand again for 24 hours. On the third day, the sourdough is removed from the jar and transferred to a sealable, larger container (Tupperware). Repeatedly add 200g of flour and water. After another 24 hours, the sourdough is ready. It bubbles, has risen and smells of vinegar. The bread dough can be prepared.
Mixing the bread dough
Cover the whole wheat mixture just with hot water and let it swell for about 15 min. In a large baking bowl, mix the whole wheat flour, the rye meal and a tsp. of caraway seeds (no salt yet!) and press an indentation in the middle. Add the sourdough with the water. Stir everything well to a dough and work in the flakes and the grains. Now cover and keep warm for about one hour.
Then add the salt dissolved in a small amount of water.
Knead the dough vigorously. It must feel sticky and “pully”, but not hard. It must still be able to rise without drying out, so when in doubt, add the salt.
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