150g Mount Pleasant Windmill Organic 100% Rye Flour
120ml cold Water

INGREDIENTS FOR 2 LOAVES OF BREAD

500g Mount Pleasant Windmill Organic 100% Rye Flour
1 tsp Sea Salt
2 tbsp Organic Olive or Sunflower Oil
375 ml cold Water
1 packet Dried Yeast (not fast acting) - approx 7g

1) For the Starter
Mix Organic 100% Rye Flour and water into a paste in a glass or ceramic jar. Cover with a cloth and leave in a warm place. (an airing cupboard is ideal)
The mixture will start to fizz after 2 or 3 days. Do not worry if it turns runny , but it should not go mouldy. When fizzy, cover with greaseproof paper and secure with an elastic band. Keep in the fridge.

2) For the Bread
Mix yeast with half the water and 2 tbsp of flour. Leave to stand for 10 minutes.
Mix rest of Organic 100% Rye Flour and salt together. Add yeast mixture and the rest of the water. Stir well and add oil together with half of the Starter. (you can refresh the Starter with more Rye flour and water ready for next time)
Do not worry if the dough has the consistency of thick mud, this is how it should be!
Mix for 5 or 6 minutes by hand, less if using a machine.
Cover with a damp cloth and leave in a warm place until doubled in size.
Tip out on to a lightly rye floured work surface and form into 2 loaves.
Place loaves into 2 greased 1lb bread tins and cover. Allow to rise in a warm draught-free place until the dough has risen to just below top of the tins.
You should see pinprick holes in the surface of the loaves. It means that they are ready for baking.

Bake at 230⁰C for 40-45 minutes in centre of the oven.

TIP: Watch your baking time very carefully. If you underbake your loaves, they will be soggy in the middle!