Rye bread

Rye bread Method 1. Mix 150g of the rye flour with the plain flour and yeast granules.

Make a well in the centre of the flour and pour in enough water to make a thick paste - about 175ml. Beat well for 3-5 minutes.

Leave in a cool place for about 10-12 hours, until double in size.

Add the remaining rye flour, salt and caraway seeds to the dough. Beat in the butter and pour in enough water to make a soft, but not too sticky dough.

Knead the bread mixture for 3 minutes in the bowl, before tipping it out onto a floured surface and kneading for another 3-4 minutes. It should be smooth and musn't stick to your hands.

Place the dough back into the bowl and leave to rise in a warm place until almost double in size; this should take about an hour.

Using your hands, roll the bread mixture into a ball and flatten the top with a rolling pin to make a 4 centimetre thick disc, about 20 centimetres in diameter. Transfer to a baking sheet.

Sprinkle the top of the disc with rye flour and leave to rise in a warm place until double in size - about 1-2 hours. While it is rising, preheat the oven to 220C/gas 7. Bake the bread for 30 minutes, until it is firm to the touch.

Serve warm, cut into thin slices, accompanied with smoked salmon.