Ingredients

300g Biodynamic Stoneground Wholemeal Flour (starter)

500g Organic Stoneground White Flour

50g Organic Dark Rye Flour

1 tsp. salt

1 tbsp. honey

250mg water

Method

Mix with hand all together, in a bowl, until they are completely combined.

Knead for 10 min, on a slightly floured surface, until it is soft and elastic.

Place the dough in a large, well-oiled bowl and cover with oiled cling film. Leave in a warm place to rise for 6 hrs.

Tip the dough back onto your work surface and knead briefly to knock out any air bubbles.

Place the dough, seam-side up, in the bowl or proving basket, cover loosely with a sheet of oiled cling film and leave at room temperature for 4hrs.

Put the dutch oven inside the oven and preheat at 210C/fan for 30min.

Slash the top of the bread with a razor and place it in the dutch oven with closed lid.

After 30 min, remove the lid and continue baking for another 15min.

Leave to cool for 30min before serving.