• 280g wheat flour
  • 50g rye flour
  • 8g salt
  • 15g yeast
  • 250ml blueberry juice, lukewarm
  • 80ml water, lukewarm
  • 10g juniper berries, ground
  • Cast iron baking dish with lid


Mix the blueberry juice and water and dissolve the yeast in the mixture. Mix the remaining ingredients, add the blueberry juice and work into a dough quickly using a wooden spoon. Cover the mixing bowl securely with tin foil and a plate and leave to rise for 12 to 18 hours at room temperature.Put the dough onto a floured surface area, press flat and round the edges. Leave for 15 minutes. Form a round loaf and place in the middle of a well-floured kitchen cloth. Sprinkle flour on the loaf and fold in the edges of the cloth to cover it. Leave for another 1–2 hours.Pre-heat the oven on the Hot Air setting to 230 °C and heat the cast iron baking dish in it. Remove the dish and, in one movement, plunge the loaf into it. Bake in the oven for 30 minutes with the lid on then remove the lid and bake for 20 minutes. Leave the bread to cool on a rack.

Cooking level

After preheating
50 minutes| Hot Air 230 °C