Mix 50 g rye flour with 50 mL lukewarm water in a sealing glass.

Put the lid on lightly and let it stand at a room temperature of up to 28 degrees Celsius for 24 hours.

Bubbles will form.

Mix the so-called starter with two tablespoons of rye flour and the same amount of water for 3 more days until 100 g of rye flour and 100 mL of water are mixed to start the cooking.

Leave it to ferment at room temperature.

If you want to bake the recipe faster, you can knead all the indicated ingredients without preparing the sourdough for 4 days and you will still get a really good and moist bread.

On the 4th day, mix the dry baking yeast with 50mL lukewarm water and the baking malt in a cup.

Set it aside for 10 minutes, until the mixture is bubbling like a cappuccino.

In a large mixing bowl, mix the wheat flour with the remaining 100g rye flour, salt, and Swiss clover.

Add the yogurt, stew, yeast mixture, water, and vinegar and mix with a wooden spoon.

If the dough cannot be processed further with a wooden spoon, place it on a floured work surface and knead it into a smooth dough, adding in a little flour. The dough will stick to your hands, but that's okay.

Shape the dough into a ball, sprinkle it with flour, and place it in a proofing basket or mixing bowl, cover it, and leave it to rise in a quiet place for 90 minutes.

When it comes to walking times, I assume 20-24 degrees. If it is cooler where you are, give the dough 30-60 minutes more rest.

Preheat the oven to 200 °C top/bottom heat. Ideally, you can have a baking stone, to get the bread to be even crispier.

Now turn the bread out onto a piece of parchment paper and score it as desired.

Bake the bread on the lower shelf for 60 minutes until it gets crisp.

Then let it cool for 60 minutes before slicing.