Ingredients

The following ingredients have 15 Servings
  • 150 ml water
  • 1 tsp salt
  • 150 ml milk
  • 2 tbsp honey
  • 80 g sourdough leaven ((ripe, using equal quantities of flour and water). )
  • 200 g rye flour
  • 200 g strong white bread flour

Instruction

  • Mix the water and milk, and measure and reserve 20 ml. Dissolve the honey into the bulk of the liquid.
  • Add the salt to the 20ml reserved liquid, and stir to dissolve.
  • Add ripe leaven to the honey, milk and water mixture, and whisk together.
  • Add flours to the liquid. Add both types of flour slowly to the liquid, mixing together form a rough dough. Leave for an hour.
  • Sprinkle the salt liquid over the dough. Stretch and fold the dough 5–6 times to incorporate into the loaf.
  • Leave to rise for 4–6 hours, depending on room temperature. The dough is ready when it has visibly increased in size, and feels light and spongy to the touch.
  • Form the dough into a loaf shape and rest it (seam down) for 10–15 minutes. Coatthe inside of a banneton (proving basket) with rye flour. Transfer your loaf, seam up, into the banneton to prove for a further 1–2 hours. It's ready when the dough just starts to lose springiness.  
  • Bake in a pre-heated oven at 220°C/Gas mark 7 for 25 minutes with a dish of boiling water set in the bottom of the oven, or use a Dutch oven or preheated baking cloche.
  • Turn the oven down to 200°C/Gas mark 6 for a further 20 minutes, and remove the lid of the baking pot. The loaf is ready when it sounds hollow when tapped on the bottom. Allowto cool completely before slicing.