Step 2

Place in a well-oiled bowl, cover with cling film, and leave to rise in a warm place for 1–2 hours until roughly doubled in size.

Step 3

Knock back the dough, knead briefly, and work in the caraway seeds if using. Shape into a smooth oval loaf and place into a floured 900g/2lb loaf tin. Cover with oiled cling film and leave to rise for a further 1–1.5 hours until doubled.

Step 4

Heat the oven to 220°C/200°C Fan/Gas 7. Remove the cling film, dust the surface with rye flour, and slash the loaf at an angle a few times. Bake for 30 minutes until dark brown and hollow-sounding when tapped.

Step 5

Transfer to a wire rack and cool for at least 20 minutes before slicing.