Ingredients

• 500g/1lb 2oz rye flour
• plus extra for dusting
• 10g/â…“oz salt
• 10g/â…“oz instant yeast
• 20ml/¾fl oz black treacle
• 350ml/12fl oz cool water
• olive oil
• for kneading

Directions

• Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water and turn the mixture round with your fingers.
• Continue to add the remaining water
• a little at a time
• until you’ve picked all of the flour from the sides of the bowl. You may not need to add all the water
• or you may need to add a little more – you want dough that is soft
• but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.
• Coat a clean work surface with a little olive oil
• then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin. You will find the dough feels different from conventional wheat flour dough – less smooth and stretchy.
• Form the dough into a smooth
• round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large
• round proving basket with rye flour. Put the dough into it
• placing the smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top.
• Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually
• but will take considerable longer than wheat-flour breads.
• Preheat the oven to 220C/425F/Gas 7 and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper.
• When the roasting tray is hot
• half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust).
• When the loaf is risen
• invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife. Bake for 30 minutes. To test
• tap the base of the loaf – it should sound hollow.
• Remove from the oven to cool and serve in slices.