Pane nero di segale

Step 1: Stir ⅛ oz fast-action dried yeast and 1 tbsp brown sugar into 1 ½ cups lukewarm water and leave for 5 minutes until it bubbles.

Step 2: In a large bowl mix 14 oz wholegrain rye flour, 3 ½ oz strong white bread flour, ⅓ oz salt, 1 tsp caraway or fennel seeds and 2 ⅛ oz walnuts. Pour in the yeast mixture.

Step 3: Beat with a wooden spoon or a dough hook for 8 minutes to a thick, sticky paste. Rye dough never turns smooth and stretchy like wheat dough. Common mistake: working in extra flour to stop the stickiness; the loaf bakes into a brick. Wet your hands instead.

Step 4: Cover and leave in a warm place for about 90 minutes, until risen by half and the surface shows small cracks.

Step 5: Tip onto a board dusted with ½ oz rye flour, divide in two and shape each into a round with wet hands. Roll the tops in the rest of 1 oz rye flour.

Step 6: Set on a lined tray, cover and prove for 45 minutes, until the flour coat cracks into a crazed pattern.

Step 7: Meanwhile heat the oven to 475°F (425°F fan) with an empty tin on the lowest shelf.

Step 8: Put the loaves in, pour a cup of hot water into the empty tin for steam and bake for 15 minutes.

Step 9: Lower the oven to 400°F (350°F fan) and bake for 30–35 minutes more, until the crust is deep brown and the bases sound hollow when tapped (205°F inside).

Step 10: Cool on a rack for at least 3 hours before cutting. Wrapped in a cloth, the bread keeps well for a week.