Homemade Sourdough Rye Bread Recipe A good homemade rye bread, baked with sourdough and stone ground flour is basically perfect choice for healthy eating. However, we can’t say the same for rye bread baked too much with white, refined flour. Therefore, it can be a great investment in your and your family’s health to bake a good bread with unrefined ingredients. This recipe for homemade rye bread baked with ground flour gives two loaves, one of which may be frozen for afterwards. Ingredients for 2 large loaves of home-made rye bread 1st day: 2 dl. Sourdough 1.5 l lukewarm water 4 teaspoon salt flakes 150g chopped kernels 150g whole flaxseed 500g stone ground rye flour 200g unsieved spelled flour 200 g sifted spelled flour ½ bottle of white beer Should be stirred together in a big bowl and kept 12 hours under a moist towel 2nd Day: ½ l lukewarm water 200 g whole flaxseed 400g stone ground rye flour 500 g of 5-grain mixture Procedure Stir it all together. Cut the dough into 2 large molds and let them rise for 2 hours under a damp cloth. Remember to leave the rest of the dough for the next time and place in the refrigerator. The loaves should be baked at 150 degrees for about 3 hours. When you take out the loaves cover them with a damp cloth while cooling off, so the crust does not become too hard.