Starter batter

1tsp dried yeast

300ml - 10 fl oz tepid water

Mix together the water yeast and flour and leave for two days at room temperature covered with damp cloth or cling film.

For dough

2 tsp dried yeast

200ml-7fl oz tepid water

50g-2oz dark rye flour

325g-12oz t55 white bread flour

2 level tap sea salt

Mix together the dried yeast and water and leave for 2 to 3 minutes. In a bowl mix the flour and salt, make a well in the centre of the flour and add the water and yeast mixture and mix in then add the starter and continue to mix till you form a dough.

Need the dough for approximately 15 minutes with a mixer or 30 minutes by hand until the dough is smooth and stretchy. Placing a bowl cover with a damp cloth and

leave to prove until it has doubled in size.

Next turn the dough out onto a floured surface mould into a round shape and place either in a proving basket or a basin lined with a flowed tea towel and leave to prove again

Place a tray of hot water in the bottom of the oven to create steam and heat the oven to approximately 200°.

Turn the loaf out onto a hot baking sheet and score the top with a sharp knife or razor in a zigzag pattern and put straight into the hot oven.

Bake for approximately 30 to 40 minutes and until the bread has a hollow sound when tapped underneath,transfer onto a wire rack to cool.