Step 1

Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the treacle and three-quarters of the water and turn the mixture round with your fingers.

Step 2

Continue to add the remaining water, a little at a time, until you’ve picked all of the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more – you want dough that is soft, but not soggy. Use the mixture to clean the inside of the bowl and keep going until the mixture forms a rough dough.

Step 3

Coat a clean work surface with a little olive oil, then tip the dough onto it and begin to knead. Keep kneading for 5-10 minutes. Work through the initial wet stage until the dough starts to form a soft skin. You will find the dough feels different from conventional wheat flour dough – less smooth and stretchy.

Step 4

Form the dough into a smooth, round cob shape by turning it on the surface and tucking the edges underneath until the top is smooth and tight. Generously dust the inside of a large, round proving basket with rye flour. Put the dough into it, placing the smooth top-side down. Cover with a tea towel to protect the dough and prevent a skin forming on the top.

Step 5

Leave to prove for about eight hours or ideally overnight. The dough will double in size eventually, but will take considerable longer than wheat-flour breads.

Step 6

Preheat the oven to 220C/425F/Gas 7 and put a roasting tray in the bottom to heat up. Line a baking tray with parchment or silicone paper.

Step 7

When the roasting tray is hot, half fill it with boiling water and return it to the bottom of the oven (this will create steam and help form a good crust).

Step 8

When the loaf is risen, invert it carefully onto the prepared tray. The basket should have left a pattern on the surface of the dough. Slash a deep crosshatch pattern on the top with a sharp knife. Bake for 30 minutes. To test, tap the base of the loaf – it should sound hollow.

Step 9

Remove from the oven to cool and serve in slices.