Aldeiner Pietschen

Briefly mix the flours beforehand so the rye is distributed evenly.

The water should be hand-warm (not hot) so the yeast activates well.

If the dough is too soft, add flour tablespoon by tablespoon; if it is too firm, work in milk or water in small amounts.

A slightly warmed bowl (or the switched-off oven with the light on) ensures even proofing.

Use a dough scraper or a sharp knife to divide so the dough doesn't tear.

Bran prevents sticking and gives a rustic crust; alternatively use a little rye flour.

Use a razor blade or a very sharp knife so the surface opens cleanly.

When covering, lay a lightly oiled cloth or loosely placed cling film over them to prevent sticking.

A preheated baking sheet or baking stone promotes oven spring; then place the loaves directly on it.

For a crisper crust, create some steam in the first 10 minutes (e.g. place a small dish of hot water in the oven).

Tap test: if the underside sounds hollow, the bread is usually fully baked.