In a large mixing bowl, combine the rye flour and all-purpose flour.

Add the active sourdough starter and water to the flour mixture.

Stir until no dry flour remains.

Let the dough rest for about 30 minutes.

Sprinkle the salt over the dough and mix it in thoroughly.

Cover the bowl with a damp cloth and let the dough rise at room temperature for about 4-6 hours.

Every hour during the bulk fermentation, stretch and fold the dough.

Turn the dough onto a floured surface and shape it into a round loaf.

Place the shaped dough into a proofing basket and cover it.

Let it rise for another 2-3 hours at room temperature or overnight in the fridge.

Preheat the oven with a baking stone or sheet inside.

Score the loaf just before baking to control how it expands in the oven.

Bake the bread in the preheated oven for approximately 45 minutes.