Sourdough country boule that comes together in just a day! Recipe is for one big 1.5kg loaf, but can be divided in to two. This is probably as traditional of a recipe as it gets, because it uses starter as well as discard. You get the flavour, without all the bulk fermentation! Based on a french recipe and modified using a traditional estonian method.

In Estonia, we call this special dark rye bread ‘leib’. It is also known as ‘black bread’. Every family has their own recipe, I am sure! I have been crafting my own recipe, based on the recipes of others! And this is the first attempt.