Guys, we're back! Today we want to talk about an easy but yet amazing bread recipe — just mix the dough, let it develop its flavor, and patiently wait for that incredible aroma from the oven. The result? Dense, fragrant, with a pleasant tang and a crispy crust. True rye bread! 🥣 What you’ll need: • 255 g mature rye starter (it should have stopped rising and taste slightly tangy) • 50 g dark rye malt + 100–150 ml boiling water (let it cool slightly before adding) • 5–10 g caraway or coriander seeds (you can brew them together with the malt) • 400 g rye flour• 30–50 ml warm water (adjust based on consistency) • 10 g salt 🔪 How to make it: - Mix everything together with damp hands. Add the water gradually — the dough shouldn’t be too runny, but not “rock hard” either. - Leave it at 28–30°C for 3–4 hours, until it doubles in size. - Transfer to a baking form and smooth the top with your hand or a spatula. - Let it rise for about an hour at 30°C. Meanwhile, preheat the oven. - Bake:• 15–20 minutes at 250°C without steam,• then lower the temperature to 200°C and bake for another 20–30 minutes. Total baking time: about 40–45 minutes. 💡 Tip: Let the rye bread cool and “mature” overnight. The next day, the flavor will be richer, and the crumb denser and less sticky. 🌿 If you’ve never tried baking rye bread before — start with this one. Minimal ingredients, no rush, and you’ll get that nostalgic flavor of childhood: rich, slightly sweet, with a hint of caraway. 👉 Will you give it a try? Let us know in the comments if you do! 🤝 Everyone here has valuable experience — don’t hesitate to help one another out or share what’s worked for you.