Everyday rye bread

A dense, tangy loaf that keeps for a week.

Ingredients

• 400 g rye flour
• 100 g wheat flour
• 100 g active sourdough starter
• 420 ml warm water
• 10 g salt
• 1 tbsp caraway seeds

Method

1. Mix starter with water, then stir in both flours, salt and caraway.
2. Cover and leave 12-14 hours at room temperature until bubbly.
3. Scrape into a greased tin, smooth the top with a wet spatula.
4. Proof 1-2 hours until cracks appear, bake 50 minutes at 230 °C.
5. Cool completely before slicing, ideally overnight.