Finely grind the rye. Stir sourdough with water and mix with crumbled yeast in the wide bowl of the food processor. Add 250 g of whole rye flour and mix well. Let the dough rise in the bowl with the lid closed. 1st rest of dough: 12 hours (preferably for one night).
Then stir in leftover whole rye flour and salt and knead well.
Heat oven to 225 degrees and place vessel with hot water for steaming. Divide dough into 12 pieces and shape into elongated dough pieces. Place dough pieces on a tray covered with parchment paper, brush with water, dust with flour and rise well with lid closed.
2. rest dough: bake 10-15 min. later. Bake on the middle rack. Bake at 225 °C for approx. 25-30 min. with steam.
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