Step 1

In a large bowl combine all sourdough sponge ingredients. Mix, cover and leave it on the countertop overnight. The result should be thick, sticky and bubbly. Rye can sometimes bubble a little less than other flours. Smell the sourdough sponge: you should clearly smell the fermentation.

Step 2

In a large bowl, mix the sponge you created overnight with flour, oil and salt and mix to incorporate. Rye bread will resemble a mixture similar to cement. Grey and dull. Don't give up. If it's too firm and dry add a little more warm water. The point is to have a fairly sticky dough.

Step 3

Transfer the dough to a lightly floured surface and start kneading for around 10 minutes.

Step 4

Transfer to a lightly oiled bowl and turn it to coat with the oil. Cover and leave it to rise. Rye is notoriously slow at rising so expect at least 4+ hours to see it doubled in size.

Step 5

Punch down the risen dough on a lightly floured surface. No need to overwork it or knead it again. Just punch it with your knuckles until fully deflated. Prepare a round proofing basket and dust it with flour. If you don't have a proofing basket, use a medium-sized bowl and dust it liberally with flour. Create a neat, round ball and add the dough to the proofing basket for another 2-3 hours until it has doubled in size.

Step 6

Preheat the oven to 250C/500F.Place the baking sheet in the oven to warm up. Add a roasting tin at the bottom of the oven.

Step 7

Carefully remove the hot baking sheet from the oven, dust it with flour and place the rye sourdough bread on to it. You can score the dough if you want on one side or snip it with a pair of sharp scissors. Put the loaf in the oven and pour a cold glass of water in the roasting tin.

Step 8

Bake for 15 minutes. Lower the temperature to 200C/390F and bake for another 20-25 minutes until the rye sourdough is nicely browned. It's ready when you tap its base and can hear a hollow sound.