Ingredients

(makes one small loaf, approx. 1lb):

125g rye sourdough

150g water

150g strong white flour

50g dark rye flour

50g barley flour

5g salt

50g chopped rye + 50g boiling water

Method

1. Place 50g chopped rye in a bowl and cover with 50g boiling water. Cover the bowl with cling film and leave overnight (12-16 hours).

2. The next morning, in a large bowl, mix the rye sourdough with the water. Mix in the flours and salt and stir together until you have a soft, sticky dough. Add the soaked chopped rye and mix evenly distributing the grains. Cover and leave for 10 minutes.

3. Next, remove the dough from the bowl and place on a lightly oiled or flour-dusted surface. Knead the dough for 15 seconds. Return the dough to the bowl, cover and leave for 10 minutes. Repeat this process 3 more times.

4. Knead the dough for 15 seconds, shape in a ball and place the dough back into the bowl. Cover and leave for 30 minutes.

5. Knead the dough for 15 seconds, shape in a ball and place the dough back into the bowl. Cover and leave for 1 hour.

6. Shape the dough into a ball and leave for 15 minutes to rest.

7. Place the dough seam-side-up in a flour-dusted proving basket. Cover and leave at a room temperature until doubled in height - about 5 hours.

8. Preheat the oven to 220°C / gas mark 7. Dust the surface of your loaf with rice flour and carefully turn it onto an oven tray. Using a sharp blade cut the top of the loaf. Bake for 50 minutes. Cool on a wire rack.