BORODINSKY RYE

Makes 1 small loaf This Russian bread is packed with flavour and will keep in a cool dry place for a week. It’s easier to slice if you bake it the day before eating. The starter has to be made five days before the pre-ferment.

For the starter

50g wholegrain rye flour, plus extra to feed 50g cold water, plus extra to feed

Day one (pre-ferment)

75g rye starter (made using the starter ingredients above) 140g cold water 100g rye flour

Day two

175g rye flour, plus extra for dusting 6g fine sea salt 10g caraway seeds 10g coriander seeds 1 tsp molasses 130g cold water Oil, for the tin

At least six days before you want to bake your loaf, begin the starter. Mix the flour and the water in a bowl and beat until creamy. Cover with a plastic bag and leave in a warm place.

Each day, mix 1 tbsp of flour and 1 tbsp of water into the starter. After five days, it should be slightly bubbly. It can now be stored in the fridge in an airtight container and should be used at least once a fortnight. (Before each use, feed with 75g of rye flour and 75g of water or according to your recipe and leave at room temperature for 8 hours.)

The day before baking your bread, make the pre-ferment. Mix the starter (feeding it at least 8 hours before) and water in a bowl, then add the flour and bring together to form a loose mixture. Cover and leave at room temperature for 12-24 hours.

When you’re ready to start making the bread, uncover the pre-ferment. It should have lots of air bubbles and a pleasant, slightly alcoholic aroma. Put all the day two ingredients in a bowl along with the preferment. With your hand in a fork shape, bring the mixture together and continue mixing for a good 2 minutes until fully combined. Cover and rest for 10 minutes.

Lightly oil an 18x8x6cm loaf tin and line with baking paper. Heavily dust a work surface with rye flour, then tip the dough onto it. Roll the dough in the flour, then place in the prepared tin and dust the top with more rye flour. Leave to rise for 2-3 hours (the flour on the surface of the bread will start to crack when it’s ready).

Preheat the oven to 230°C, gas mark 8. Get the water spray ready.

When your bread has risen, transfer to the oven and spray the inside of the oven with water. Bake for 40 minutes, then remove from the tin and put it back in the oven, directly on the oven shelf, and bake for a further 5 minutes.

Remove the bread from the oven and place on a cooling rack. Allow to cool for at least 2 hours, but it’s best to leave it overnight before you slice and eat. It’s delicious served thinly sliced with salted butter or cold meats and fish. Taken from

Baking School:

The Bread Ahead Cookbook by Matthew Jones, Justin Gellatly and Louise Gellatly (Fig Tree, £25).