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Preparation of one loaf of bread (~ 850 g):1. Add 500 ml of lukewarm water, 200 g of rye flour and a packet of powdered leaven into a bowl and mix thoroughly. 2. Cover the bowl with a clean linen towel and leave the mixture to ferment for 10-12 h at room temperature.3. Add 50 g of sugar, 10 g of salt and a packet of dried yeast to the fermented dough for the dough to rise. Finally add 250 g of rye flour and any other desired additives. 4. Pour the dough into a bread form which is either greased with butter or covered with parchment paper. Make a few holes with your fingers to evaluate the rising of dough (holes should disappear when dough rises). 5. Cover the bread form with a towel and let it rise for one hour in room temperature.6. Brush the surface of the bread dough with water so the crust wouldn’t break during baking.7. Preheat the oven to 220 °C and bake for 20 minutes, then reduce the heat to 180 °C and bake for another 60 minutes.8. Leave the bread to cool under a towel. To retain moisture, slightly brush bread with water or grease it with water.