Dark, sweet and scented with caraway, this is a great bread and an easy one to make. I’ve also explained how to make a sourdough starter.
It’s the same for all breads using a rye sourdough starter. Try shipton-mill.com for the rye flour – and the rye grains in my Danish rugbrød recipe.
Water content for sourdough is usually weighed in grammes, instead of being measured in millilitres, for extra accuracy.Prep time: 20 minutes, plus 5 days for the starter, 16 hours to rest and 1 hour to prove | Cook time: 65 minutesOne large loafFor the starterFor the breadWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in.Read more on telegraph.co.uk