5 dl water
400 g rye sourdough
1 dl Dansukker Bread Baking Syrup
100 g coarse-grained rye flour
500 g spelt flour
300 g Manitoba Cream wheat flour
18 g salt

Recipe for sourdough can be found here

Put the water into a mixing bowl and add the sourdough. Stir until the sourdough dissolves. Add the syrup and all the flour types. Work the dough in an electric mixer at low speed or knead by hand for 10 minutes. Add the salt and work vigorously for a further 8 minutes. Put the dough in an oiled plastic tub with a lid and leave to stand for 3 hours. Place the dough on a floured worktop, divide it into three equal pieces and shape them into balls. Cover with a tea towel and leave to stand for 10 minutes. Shape the balls into loaves and sprinkle with a little spelt flour. Place the loaves on a floured tea towel. Pull the towel up around the loaves so that they rise up instead of spreading sideways. Leave to rise for 1 ½ hours. Put a baking tray in the oven and set the oven temperature to 250°C. Spread a sheet of baking parchment on a chopping board. Move the loaves onto the baking parchment, then place them on the hot tray and spray with plenty of water using a spray bottle. After 5 minutes, reduce the temperature to 200°C. Open the oven door to let in some air after 10 minutes. Repeat this twice. Bake for a total of 40 minutes. Leave to cool on a wire rack.