Rye bread mix

A wholegrain rye flour blend with rye malt and caraway for baking dark rye bread at home. Made by Grauda Spēks, Jelgava.
How to use
You also need 650 ml buttermilk or kefir and the juice of one lemon (or 4 tbsp sour apple or cranberry juice).
Dissolve the yeast in warm liquid, knead a firm dough and let it rise for 2–10 h.
Bake at 200 °C for about 45 min, then at 180 °C for another 30 min; brush the loaf with water, cover with a towel and let it rest.
Ingredients: Wholegrain rye flour, sugar, rye malt, caraway, yeast, salt.
Allergens: May contain sesame, peanuts, other nuts and wheat flour.
Shelf life: 4 months