Add 100g Starter, 250g Rye Flour and 250g Warm water to a bowl and mix thoroughly.

Cover with oiled cling and leave for 12 hours or overnight.

Add 200g Rye flour, 150ml Warm Water and 1/2 tsp salt. Stir well until fully combined.

Put mix into a greased and lined tin.
Leave for another 8-12 hours to rise (depends on room temperature)

Cook at 180 for 45 mins

Remove from tin, wrap and leave to cool