1. Sieve the flour into a large bowl and make a well in the middle of the flour. The crumbled yeast goes into this, along with the honey.

2. Then stir in a little of the lukewarm water with a wooden spoon, powder with flour from the edge and let it rise until bubbles appear and the yeast begins to work.

3. Now put the rye sourdough, the salt, the bread spices and the apple cider vinegar on the edge of the flour. With a wooden spoon mix all the ingredients with the lukewarm water well together. The dough should snap off the spoon, but should not be runny. Better to add a little less water than too much.

4. Cover the dough with a tea towel and a large wooden chopping board. Let it rest for at least three hours at room temperature.

5. Preheat the oven to 250°C, ideally with a chamotte bread stone placed on the middle rail.

6. Knead the dough well by hand, adding a little wholemeal rye flour for about 10-15 minutes per loaf.

7. Shape four small or two large loaves and let them rise in well floured proofing baskets for another half an hour. Bake the large loaves one after the other or two small loaves together for 50-55 minutes. Don't forget to tap the underside of the bread. If the loaf sounds dull and moist, leave it in the oven a little longer. If it sounds like knocking on a piece of wood, the bread is done.

Tip: For this bread, it pays off when the grains are freshly ground into fine wholemeal flour.