300g dark rye flour
200g rye sourdough starter
400ml warm water
400g dark rye flour (extra)
15g salt
300g boiling water
100g flax seeds
200g dried prunes, diced
Mix the starter, warm water and 300g dark rye flour. Leave to ferment for 3 hours or overnight.
Add the remaining rye flour and salt.
Pour over the boiling water and mix in the flax seeds and diced prunes. Combine by hand or in a machine for 3–4 minutes.
Transfer the dough to a parchment-lined or well-floured bread tin. Smooth the top with a wet scraper and dust generously with flour.
Leave to prove for 60 minutes.
Bake at 180°C for 45 minutes, then cool on a wire rack.
300g dark rye flour
200g rye sourdough starter
400ml warm water
400g dark rye flour (extra)
15g salt
300g boiling water
100g flax seeds
200g dried prunes, diced
Mix the starter, warm water and 300g dark rye flour. Leave to ferment for 3 hours or overnight.
Add the remaining rye flour and salt.
Pour over the boiling water and mix in the flax seeds and diced prunes. Combine by hand or in a machine for 3–4 minutes.
Transfer the dough to a parchment-lined or well-floured bread tin. Smooth the top with a wet scraper and dust generously with flour.
Leave to prove for 60 minutes.
Bake at 180°C for 45 minutes, then cool on a wire rack.
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