500g Shipton Mill Light Rye Flour
15g Fresh Yeast or 10g dried
280ml Warm Water
- Place all ingredients into a mixing bowl and mix together
- Tip dough out onto a well floured surface and knead well for 5 minutes
- Roll the dough ball around in the flour to avoid sticking and place into a greased bread tin or a well-floured proving basket
- Allow to prove for about 35 minutes
- Preheat oven to 250ºc and bake for about 50-60 minutes, reducing the heat to 200ºc half way through.