110g Rye sourdough stater (very active)

300g Canadian Stong White Flour

200g Stoneground Organic Wholemeal Flour

100g Organic Light Malthouse Flour

1 heaped teaspoon French sea salt

1 teaspoon sugar

1 tablespoon olive oil

1 heaped tablespoon black poppy seeds

. Add all ingredients at room temperature to a large bowl and add enough luke warm water to make a smooth relaxed dough.

. Tip mix onto lightly oiled surface and knead

. Return to large bowl for first proving and ideally leave cling film covered overnight

. Scrape out onto lightly floured surface, and knead again, taking care to pull dough back into itself

. Flour a proving basket, and place dough upside down into the basket.

. Leave for second proving until risen for baking (4-6 hours)

. Prior to baking, warm oven to 220 degrees, and add water to bottom tray

. Turn risen dough onto heated baking tray, slash top

. Bake for 15 minutes, then lower temperature to 200 and bake until cooked on wire shelf

DELICIOUS.....