Old-bread Sourdough Rye Bread

For the sourdough starter, cut crusts from bread and crumble bread into a bowl. Pour about 500 ml (approximately 1/4 cup) warm water over crumbled bread and knead by hand until bread dissolves. Knead the 500 grams (approximately 5 cups) rye flour into crumbled bread mixture, cover and let stand in a warm place until sourdough starter smells slightly sour and looks blistered, at least 24 hours. 

Remove dried skin from dough surface.

For the bread, crumble yeast and dissolve in about 50 ml (approximately 1/4 cup) lukewarm water. Stir salt and barley malt into yeast mixture and add to sourdough strater. Using a stand mixer fitted with a dough hook, alternately knead 750 g (approximtely 7 1/2 cups) rye flour and 100 ml (approximately 1/2 cup) lukewarm water into sourdough. Knead dough for about 15 minutes, then shape into a ball, cover and let rise in a warm place about 3 hours.

Knead dough and divide into 4 equal pieces. Mix remaining 50 grams (approximtely 1/2 cup) rye flour with wheat bran and sprinkle over work surface. Form dough portions into flat loaves about 20 cm (approximately 8 inches) diameter.

With a biscuit cuter or glass about 5 cm (approximtely 2 inches) diameter, cut a circle out of the center of each loaf. Set loaves and circles on greased baking sheets, prick with a fork, cover and let rise about 30 minutes. Set an ovenproof dish filled with water in oven, preheat oven to 200°C (approximately 400°F) and bake bread about 30 minutes.