1 cup active sourdough

2.5 cups dark rye flour

2.5 cups wholemwal wheat flour (you can exchange these with emmer/khorasan/spel flour)

15 grams of demarera sugar

11 grams salt

2 table spoons cut malted rye grains

2 teaspoons coriander seeds/caraway seeds/fennel seeds

1.5 - 2 cups warm water

method:

mix the flours with the sugar and add the cup of sourdough. I use rye sourdough as it adds special depth to the bread.

start mixing by hand and slowly add 1.5 - 2 cups of warm water (depending on the flour you are using. some flours requires more water, so keen an eye on the consistency), the dough should be sticky but still workable. knead by hand or in a mixer for 5 minutes. When the dough becomes less sticky, add the salt and seeds. If it's too difficult to knead, add a bit more flour, one spoon at a time as the more liquid there is, the better the result.

after 10 minutes of kneading, leave to rise for at least 6 hours, preferably overnight.

nead for a couple of minutes to extract the air from the dough and move to a proofing basket. Leave for another 1-2 hours.

Pre-heat an oven to 210 degrees celius and add a trey with cold water to the bottom of the oven.

Move the loaf to t baking trey and score the loaf.

after thesecond proofing put in the over for 15 minutes, then take the heat down to 180 degrees and keep for another 30 minutes.

take out of the over and leave to cool on a cooling rack.