• Make sure you have the following:
• 50g rye sourdough starter
• 1050g cracked rye
• 200g rye berries
• 1tsp salt
• 120g maple syrup
• 1tbsp butter
• Prepare the preferment
• In a bowl, mix the following:
• 50g rye sourdough starter
• 350g cracked rye
• 350g water
• Cover the bowl and leave for 24 hours
• Prepare the scalded rye
• Boil a pot of of water
• Put 200g of rye berries in a bowl
• Pour 350g of boiling water over the rye berrries
• Cover the bowl and leave for 24 hours
• Prepare the rye soaker.
• Combine the following in a bowl
• 150g cracked rye
• 150g water
• Cover the bowl and leave for 24 hours

• Add one litre (1000g) of water to the scalded rye, bring it to a boil and simmer for approximately 1 hour until soft.

• Strain the scalded rye and set it aside to cool.

• In a large bowl combine the following:
  • The preferment
  • The rye soaker
  • The scalded rye
  • 550g of cracked rye
  • 150g of water
  • 1tsp salt
  • 120g of maple syrup
• Mix for a few minutes.
• Cover the bowl and leave to rest for 30 minutes.

• Butter the pullman pan.
• Put the dough into the pan and gently press it down so it's even.
• Let it sit for three hours.

• Preheat the oven to 150°C (~300°F).

• Brush the top of the dough with a little water.
• Fully wrap the pullman pan in two layers of aluminium foil.
• Place the pan bottom shelf of the oven and bake at this temperature for an hour.

• Reduce the temperature to 120°C (~250°F) and bake for 13 hours.

• Turn off the oven and leave the pan in the cooling oven for an hour.

• Take the loaf out of the pan.
• Wrap the loaf in parchment paper and let it sit for 24 hours.

• Done

Recipe adapted from The Bread She Bakes