For a long time now, I have been trying to make bread – with mixed success it has to be said. Most bread failures were due to an obstinate refusal to rise, resulting in a series of high-density bricks. More recently, however, I have concentrated on making rye breads, variations of Nordic and North European breads. Generally, these have a denser texture than white breads hence more suited to my previous non-rising results. While we like thin slices of rye bread, particularly with cheese and pickles, we were less appreciative for the apparent need of a power saw to cut them. We had effectively created a new type of building material.

Then I discovered this recipe in a book ‘all you knead is bread’ by Jane Mason. I have altered it slightly by adding pumpernickel and molasses for extra flavour but the texture is delightfully soft. You have to battle with a sticky dough and there is an overnight stage involved but what a reward awaits.

Vegan

Vegetarian

 Makes one small loaf, as in the photo

Ingredients

• 325g strong white bread flour
• 1 tsp. instant yeast
• 125ml tepid water
• ¾ tbsp. salt
• 1 rounded tsp. molasses/black treacle (optional)
• 1 tsp. pumpernickel seeds (optional)

• for the scalded flour,
• 50g rye flour (dark if possible)
• 150ml boiling water

Method

Day 1:

• Add rye flour to a bowl and pour over the boiling water
• Mix to a paste, cover and leave overnight

Day2:

• Dissolve molasses in the tepid water and whisk in the yeast.
• Leave for 15 minutes
• Meanwhile, retrieve the bowl of scalded rye paste and mix in all the other ingredients, including the dissolved molasses/yeast mixture.
• When mixed, tip out onto your work surface and knead for 10 minutes. It will be very sticky so use a scraper to turn the dough.
• Put the kneaded dough back into the bowl, cover and place in a warm place for 2 hours.
• Pull the dough out onto a floured surface.
• Flour your hands – this is one sticky dough! Gently stretch dough into a rectangular shape about 2cm thick then fold as you might fold a letter to go into an envelope – first fold about 2/3rds of the rectangle. Second fold taking the top right over the first fold and firming gently down.

Using a scraper to help lift this soft dough, place it on a baking sheet lined with baking paper.

Flour the top and cover with a tea towel – or use cling film first and then a towel.

Allow to rise for an hour before uncovering and placing in an oven at 180C for 40 minutes.

Cool on a wire rack and don’t be tempted to try it until it is cool! Delicious!