Pão De Mistura De Seia

Mix wheat flour, rye flour, water, starter or yeast, and salt into a slightly sticky dough.

Knead or fold until the dough gains strength, then let it ferment slowly until airy.

Shape into a round loaf and proof on a floured cloth.

Bake on a hot stone with steam until the crust is deeply browned and cracked.

Cool completely before slicing so the rye crumb sets cleanly.