This overnight rye bread is an easier version of a northern European classic, made with whole grain spelt and rye flour, cocoa, and oats. This dense bread is not at all dry and makes a nice alternative to light loaves, with a stronger flavour and slightly chewy texture.
• To make this bread with a sourdough starter, simply stir in 1/2 cup / 140 grams of your starter to replace the commercial yeast. It will take an additional few hours before baking, but it depends on the heat of your home. I usually mix it about 24 hours before baking. Follow the other directions as written. This is my standard now when making this bread and the results are virtually identical. You will get a more sour flavour and a more noticeable oven spring using a starter.
* If you grease the pan, it might seem like your bread is stuck to it. Don't worry, it's likely that just the very top of the loaf is sticking slightly to the very top of the pan (where it might not have been greased) and all you have to do is gently lift with your fingers or a butterknife. The bread should pop out of the pan easily if you pull the sides slightly and tap on the bottom. I've made this bread several times and haven't had any problems getting it out of the pan.