Homemade Rye Bread

By hand: Mix the flour, salt, sugar, malt powder, yeast and oil in a large bowl. Make a well in the centre.

Pour a little water into the well. Mix thoroughly, adding a little water at a time until you have formed a ball of dough.

Transfer dough to a floured surface and knead for 10 to 12 minutes. Bear in mind Rye is a coarser dough and won't be as smooth as an all white flour dough.

KitchenAid: Add flour, salt, malt powder, yeast and oil to the mixing bowl, form a well and pour the water into it.

Mix on slow speed number 1 for 1 to 2 minutes.

Turn up to number 2 speed for a further 8 to 10 minutes. Bear in mind Rye is a coarser dough and won't be as smooth as an all white flour dough.

Place your dough in a large greased bowl and cover. Leave to rest in a warm place for at least two hours or until doubled in size.

Pull edges into the centre to form a ball. Pinch and rotate until it makes a tighter ball. Flip it over and tighten a bit more by pulling towards you and rotating.

Place on crumpled baking parchment, cover and leave to rise for 90 minutes.

After one hour of rising, place your Dutch Oven or Le Creuset in a cold oven. Preheat to 240°C / 220°C fan / 475 °F / 425 °F fan for 30 mins.

Carefully take out the very hot Dutch Oven and remove the lid. (Be careful where you place the “counter top burning” lid)

Score across the top of your dough and then use the edges of the parchment to lift it into the Dutch Oven.

Replace the Dutch Oven lid and bake at 220°C / 200°C fan / 425 °F / 400 °F fan for 30 minutes.

Remove the Dutch Oven lid and bake for a further 15 to 20 minutes until golden brown.

Carefully lift your baked loaf from the Dutch Oven using the parchment and place on a rack to cool.