Place all of the ingredients into a large bowl and mix to form a rough dough, turn out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic; it is quite a sticky dough so use a stand mixer if you have one; if not, try not to add to much extra flour.

Place the kneaded dough into an oiled bowl, cover and leave to rise in a warm place until doubled in size, about 1 hour.

Knock back the risen dough and either shape it into a free-form loaf and place it on a floured baking sheet; or shape it into a log and place it into a large loaf tin lined with baking parchment. Cover with oiled clingfilm and leave to rise until doubled in size, about 45 minutes.

Meanwhile, pre-heat the oven to 200C/400F/gas mark 6. Dust the top of the loaf with a bit of rye flour then cut a slash down the middle of it with a very sharp knife. Bake for 30-40 minutes until the centre of the loaf reaches at least 94C/200F on a probe thermometer, it should sound hollow when tapped on the base. Transfer to a wire rack and leave to cool completely before slicing.