* 5g fresh Yeast
* 175g Sparkling mineral water
* 200g Strong white bread flour
* 50g Rye flour
* 5g Salt
'''For the Dough'''
{{recipesummary
* TotalCalories = 4404
* PortionCalories = 440
* DatePublished=22nd October 2012
* Author = JuliaBalbilla
* Servings = Servings: 10 - 2 large or 4 small loaves
* Difficulty = 2
* TotalTime = 3 hours 30 minutes
* PrepTime = 2 hours 30 minutes
* CookTime = 1 hour

* 10g fresh Yeast
* 450g Dry cider
* 150g water
* 750g Strong white bread flour (I use very strong Canadian flour)
* 250g Rye flour
* 20g Salt

===Method===
* Mix the ingredients for the Ferment, having dissolved the Yeast in the water and place in a covered bowl in the Fridge overnight.
* In the morning, remove the Ferment from the Fridge and bring to room temperature.
* Dissolve the Yeast in the water and mix with the remaining ingredients.
* Knead the Dough in your preferred manner.
* Shape into a ball and leave in an oiled bowl, covered with Clingfilm for about an hour.
* Remove from the bowl, re-shape the Dough into another ball and return to the bowl for another hour.
* Divide the Dough into 2 or 4 and shape as desired.
* Allow to prove, covered, until ''almost'' doubled in size.
* Make cuts if desired.
* Bake at 230° C (450° F - gas 8) for 45 minutes, reducing the heat to 200° C (400° F - gas 6) after 10 minutes.
* Once Baked, allow to cool on a wire rack.

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