300 g of rye flour
180 g of wheat flour
20 g of bran
1.5 tsp of salt
1.5 tbsp of sugar (or honey)
1.5 tbsp of oil
450-500 ml of water
Combine all the ingredients in a 2-liter bowl (I used a pot).
Mix until you achieve a uniform consistency using a mixer with dough hooks (about 3-4 minutes).
Cover the pot with a lid and place it in a warm spot for 24 hours (I set mine near the radiator).
Take a baking sheet (25 cm in size), grease it with oil, and sprinkle with flour.
Transfer the dough onto the baking sheet and place it in the turned-off oven for 1 hour to allow the dough to rise well.
Preheat the oven to 150 degrees Celsius (about 300 degrees Fahrenheit) and bake for 1 hour.
Remove the baking sheet with the bread, flip the bread onto a board (or cooling rack), and let it cool at room temperature for 1 hour (this allows excess moisture to escape, resulting in a better texture).