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A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country. The starter is made without yeast, using only rye flour and warm water, and is allowed to ferment for thirty hours or longer before it is incorporated with the ingredients for the dough. After the dough is kneaded, it is often allowed to rest for several hours in a heavily floured basket. The dough is then transferred to a baking sheet before being placed into the oven and the resulting bread maintains the distinctive pattern and shape formed by the basket.