A lot!  Thank you Nils and Ye Olde Breade Blogge for this wonderful formula!  When in doubt make this one….it always behaves beautifully and  boosts your rye bread making confidence.  It’s more rye than the light deli rye but not as seriously rye as some. Nils calls it ‘ze 60/40 rye’.  A great introduction to rye breads for people who want to try their hand at making it, but aren’t quite sure where to start…

I use half and half light and dark rye usually to approximate the German rye flour that Nils uses. Sometimes I make the starter with the light rye and add the dark rye to the dough or vice versa.  It works very well :)

Extra pic for Blue:  Here is the dough fully proved and turned out from its form and slashed, it was quite firm enough to hold its shape at this point in time, didn’t spread out or anything….