Rye Bread

Put both types of flour in a bowl and mix together. Make a well in the centre. Add the yeast to the well, crumbling fresh yeast if using, and sprinkle over a pinch of sugar. Add the lukewarm milk, 125 ml lukewarm water and the salt and knead until you have a smooth, even dough. Leave in a warm place for approx. 1 hour 15 minutes to rise, until the dough has doubled in volume.

Heat the cornflour with a little water until lukewarm. Grease a baking tray with butter.

Turn the dough out onto a floured surface and knead again thoroughly. Shape into a round loaf. Place on the tray, cover and leave for approx. 30 minutes to rise.

Heat the oven to 240°C (220°C in a fan oven), 475°F, gas 9. Place a bowl of water in the oven.

Brush the bread with the cornflour solution and slash several times with a sharp knife. Bake for 10 minutes, then reduce the temperature to 200°C (180°C in a fan oven), 400°F, gas 6 and bake for a further 50 minutes.