Malted rye bread

Makes 1 large loaf Cakes, Bread and Pastries

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Method

On the first day, if you're making your first loaf from the starter, dissolve all of the starter in 600ml lukewarm water in a large bowl. (For the next loaf use just 3tbsp of the starter that you will reserve on the second day of baking; the whole quantity of starter is just for the first attempt, and the loaf will be a little bigger). Stir in the rye flour, bread flour, linseeds, barley malt syrup and 10g sea salt flakes. Cover the bowl with a towel and leave at room temperature for 12-24 hours.

On the second day, add the cracked rye and 100ml water to the dough mixture and stir with a wooden spoon until smooth. It will be too runny to knead with your hands. Take out 3tbsp of dough, place it in an airtight container and refrigerate; this will become your starter for the next loaf you make (it will need to rest for at least 3 days before you use it, and will last up to 8 weeks).

Lightly oil your large loaf tin. Pour in the dough, cover with a damp towel and leave to rise for 3-6 hours, or until the dough has almost reached the top of the tin.

When ready to bake the loaf, preheat the oven to 180C/400F/ Gas 6. Bake the loaf for 1 hour 15 minutes, then immediately turn it out onto a wire rack to cool. This is great just out of the oven, but as it’s difficult to cut, it’s better the next day.

For the rye sourdough starter

Mix the buttermilk and rye flour well in a bowl. Cover and leave at room temperature for 3 days. It’s important that it doesn’t turn mouldy, but starts bubbling; a temperature of 23-25C/ 73-77F is ideal for this.