Rye Bread

In a bowl, mix together both types of flour and the wheat. Make a well in the centre and add the yeast, crumbling fresh yeast if using. Sprinkle with a pinch of sugar and add approx. 150 ml lukewarm water to the well. Use a fork to stir in a little of the flour. Cover with a cloth and leave in a warm place for approx. 15 minutes to start working.

Add around 350 ml lukewarm water, the sourdough and the salt and knead to a smooth dough using a dough hook on a mixer. Add extra water or flour if necessary. Take out of the bowl and knead vigorously by hand for a further 5-10 minutes. Return to the bowl, cover and leave for approx. 1 hour to rise.

Line a baking tray with grease-proof paper. Knead the dough again vigorously and shape into a round loaf. Brush with a little water and dust with flour. Place on the tray, cover with a cloth and leave for a further approx. 30 minutes to prove, until cracks form in the dough.

Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and put an oven-proof bowl of water in the bottom of the oven.