The basics: the bread.

We always have two kinds of bread in the house:
rye bread and wheat bread.

Rye bread
(2 loaves)
500 g (2 cups) sour dough (from last time)
550 g (4 cups) rye flour
350 g (2 cups) rye grains
125 g (1 3/4 cups) rolled oats
125 g (3/4 cup) linseed
80 g (1/2 cup) sunflower kernels
75 g ((1/2 cup) golden syrup or molasses
3 1/2 TBS sea salt
1 l (4 cups) tepid water
1/2 tsp (dry) yeast

Put all the ingredients in a mixer with a hook and let it run for 5 minutes. Put about 1/5 of the dough in a plastic or glass container and reserve it in the fridge as sour dough for next time you are baking rye bread.
Divide the rest of the dough between two bread tins brushed with oil. Cover with plastic and let them rise for 8-12 hours - depending on the temperature.
When the dough has risen so the tins are full, carefully remove the cover and put them in the oven at 160 degrees C (320 degrees F) for 1 1/2 hour.
Turn the bread loaves out of the tins and bake them 1/2 hour more (the inner temperature should be 96-98 degrees C (205 degrees F). Let them cool on a wire rack and keep them fresh in freezer bags. Try to wait min. 12 hours before tasting!
If you don't eat that much bread, you can put some of it in the freezer.

Wheat bread
(2 loaves or 1 loaf and some rolls)
sour dough (from last time)
3/4 l (3 cups) tepid water
1 tsp (dry) yeast
18 dl (7 1/2 cups) flour (whole wheat flour, durum flour, wheat flour)
1 TBS sea salt
1 TBS honey or golden syrup

Put the sour dough in a mixer with a hook and add the water. Let it run for 1 minute.
Stir in the yeast, the flours (I use about 1/3 of whole wheat and/or durum and 2/3 ordinary (organic) wheat flour), the salt and the honey or syrup.
Turn the mixer on and let it run for about 5 minutes. Remove the hook and cover the bowl with plastic. Let the dough rise 2-3 hours on the kitchen table or in the fridge for 18-24 hours.
Let the dough fall out of the bowl onto a floured table. Put about 1/5 of the dough in a plastic or glass container and reserve it in the fridge as sour dough for next time you are baking.
Divide the rest of the dough in two pieces and carefully form loaves on a baking sheet or into 2 loaf pans brushed with oil. Cover them with plastic or cloth and let them rise 45 minutes.
Preheat oven to 225 degrees C (450 degrees F). Carefully remove the cover, slit the tops and bake for 25 to 30 minutes until crust is golden brown and the inner temperature is 96-98 degrees C (205 degrees F). Let the loaves cool at least 30 minutes on a wire rack.
If you are making rolls, they should be baked about 15 minutes.

When you start these recipes you might not have any sour dough.
For the rye bread, you can mix 1/2 tsp (dry) yeast with 2 1/2 dl (1 cup) tepid water and 150 g (1 cup) rye flour. Cover the bowl and let it sit on the kitchen table for 1-2 days. It is ready to use, when there are small bubbles on the surface and it smells a little sour.
For the wheat bread, you can mix 1/2 tsp (dry) yeast with 2 1/2 dl (1 cup) tepid water, 150 g (1 cup) whole wheat flour and 1/2 tsp salt. Cover the bowl and let it sit on the kitchen table for 1-2 days. It is ready to use, when there are small bubbles on the surface and it smells a little sour.