• 400 g wheat flour (type 550)

• 400 g rye flour (type 1150)

• 2 teaspoons of rye sourdough (homemade)

• 2-2.5 teaspoons of salt

• 2 packets of dry yeast or 1 packet of fresh yeast

• 1 tbsp vinegar

• About 600 ml of lukewarm water

1. Mix the flour, sourdough, yeast and salt in the Pampered Chef's large metal bowl. Pour in water and vinegar and stir thoroughly. Then knead the dough well for at least 5 minutes. Then let the dough rise in the refrigerator overnight.

2. The next day, let the dough rise in a warm place for 1.5 hours.

3. Fold the dough on the floured dough base about 10 times (be careful, the dough is very sticky, so keep adding flour with the Streufix to the dough base) and then shape it into a loaf and flour it all around with the StreuFix. Put in the oven master and cut with a sharp knife (heart, flower, diamond ...)

4. Put the lid on and place in the cold oven on a wire rack on the lowest rail and bake at 240 degrees for 50 minutes with top-bottom heat.

5. Cover with the thick silicone gloves “Packs on! remove and bake for another 15 minutes.

6. Take out the oven master with the thick silicone gloves “Packs an!”, Place it on the wire rack and let it cool down briefly. Then remove the bread from the oven master and let it cool down completely.

7. Tip: As long as the bread is not cut, it can be left on the wire rack the same day, so it will stay crispy. Store in the oven master after the cut, so it stays nice and juicy!