Rye bread

Method

1. Put all the seeds in a bowl, pour on enough water (at room temperature) to cover and leave to soak overnight.
2. The following day, check the temperature of your ingredients with a thermometer: ­25–28°C is the optimum level of warmth for your yeast to grow. Place the flour, starter and salt in a bowl. Drain off any excess water from the soaked seeds, then add them to the flour mixture. Add the water and mix well with your hands to form a smooth dough. Leave to rest for 30 minutes.
3. Turn the dough out onto a lightly floured surface and knead lightly, then cover loosely and leave to rise for 1 hour.
4. Flour a proving basket very generously with a mixture of rye flour and rice flour. Place the dough in the basket and cover loosely with a floured cloth. Leave to prove in a warm, draught-free place for 1½ hours.
5. Preheat your oven to 220°C. When the oven is really hot, generously flour a flat baking tray with course semolina or rice flour (this will stop the bread from sticking) and place the tray in the oven to heat up. Once the tray is hot, invert your risen dough onto it and bake in the oven for 40 minutes.
6. This bread tastes even better the day after it is made and will keep well for 3–4 days; the flavour matures as the bread ages.