Roggebrood

Description
This is a very dark, very heavy rye bread. It is baked as a large round bread and will weigh approximately a kilo-and-a-half when done. Traditionally this bread is eaten with pea soup.

Ingredients

 * 1250 g rye flour
 * 1 tbsp crushed caraway seed
 * 1 sachet dry yeast
 * ¾ liter boiling water
 * 350 g sourdough
 * 2 tbsp salt
 * oil to grease the tin
 * ⅛ liter water
 * 2 tsp cornflour

Directions

 * 1) Put the flour in a large bowl and mix with the caraway seed and yeast.
 * 2) Make a dent in the middle and pour in the boiling water.
 * 3) Stir while it is cooling down.
 * 4) Add the sourdough to the chunky flour.
 * 5) Add salt and knead thoroughly.
 * 6) Put in a bowl that is dusted with flour, and leave covered overnight in a warm spot to rise.
 * 7) Knead the dough for about 20 minutes the next day, until it comes away from the bowl.
 * 8) Form a ball of the dough and leave in a covered bowl in a warm spot to rise for about an hour.
 * 9) Knead again and finally leave to rise for another 30 minutes.
 * 10) Pre-heat the oven to 250°C.
 * 11) Shape the dough into a round, high loaf.
 * 12) Put on a greased baking sheet and score the top.
 * 13) Take care, this has to be done quickly to avoid heat loss from the oven: put the sheet in the middle of the oven and pour 1 cup of boiling water on the bottom shelf of the oven.
 * 14) Close the oven door and leave closed for 5 minutes.
 * 15) Open the oven door on place another cup of boiling water on the bottom shelve and close the door.
 * 16) Reduce the temperature to 200°C after 15 minutes and bake the bread for another hour.
 * 17) Mix the cornflour with some cold water to make a paste.
 * 18) Boil ⅛ liter of water and bind it with the cornflour paste.
 * 19) When the bread comes out of the oven, brush the cornflour over the bread for a lovely sheen.