Danish rye bread

Start

• Tepid water 85g
• Dark whole rye flour 85g

SOAK

• Rye kibble 20g
• Pumpkin seeds 10g
• Linseeds 10g
• Sunflower seeds 10g
• Boiling water 50g

MIX

• Tepid water 110g
• Black treacle 15g
• Fresh yeast 5g (10g if using dried yeast)
• Dark rye flour 170g

1. To start: mix the water and flour together and leave covered in a warm place. This will need to be done 48 hours in advance.
2. To soak: mix the rye and seeds together and pour the boiling water over the top. Cover with clingfilm and leave to soak for 1 hour, then drain off any excess water and allow to cool completely.
3. To mix: place the water, mixture from step 1, treacle and yeast together in the bottom of the bowl. Add the flour, soaked seeds from step 2 and the salt. Make sure the salt sits on top initially. Using a wooden spoon, mix all the ingredients together to form a smooth dough (although it will look more like a thick paste than a dough).
4. Lightly oil the base and sides of a 700g loaf tin. Using a spatula, place the dough in the tin and spread evenly, then dust the top with rye flour and leave in a warm place to prove for 45 minutes to 1 hour. The dough will double in size and the top should crack and look a little like tiger skin.
5. Place in a preheated oven at 200°c / gas 6 and bake for 30-40 minutes. Remove from the tin and allow to cool.
6. Serve with potted shrimps, a wedge of fresh lemon, red onion and fresh herbs.