5 +days before

Make the rye starter – On day 1 mix together the flour and water. Cover with a tea towel, paper towel or paper napkin secured with an elastic band.

Every day after for a further 4 days add a tablespoon of flour and tablespoon of water and mix.

By the fifth day you should notice that the starter is very active and has bubbled and grown in size. Transfer to the fridge and keep in an airtight container until ready to use.

Before using, ‘feed’ the starter with 75g of rye flour and 75g of water and leave at room temperature for at least 8 hours but ideally between 12-24.

One day before

Mix together 75g of the rye starter (after all the instructions above have been followed) with 140g of cold water and 100g of rye flour.

Baking day

Place all ingredients into a bowl and rake it through with your hands. Mix well for around 2 minutes.

Grease a loaf tin (around 18cm x 8cm x 6cm or 7 in x 3.5 in x 3 in) and then line with baking paper.

Dust a worktop with more rye flour and then tip the dough onto it. Roll it into the flour and shape into a loaf type form and place in the tin. Dust with some more flour

Leave to rise for 3 hours and preheat the oven to 220C/430F. Once risen scatter the crushed coriander seeds over the top.

Place the tin inside the oven and spray around in the oven with some water to add humidity. If you don’t have a spray bottle you can also fill an oven proof bowl with a little water and leave in the bottom of the oven to steam. 

Bake for 40 minutes and then use a clean tea towel to carefully tip the loaf out of the tin and place back in the oven for a further 5 minutes.

Remove from the oven and place on a rack to cool for at least 2-3 hours or longer before slicing.