Rugbrød

Step 1: In the evening, mix 3 ½ oz active rye sourdough starter, 10 ½ oz cracked rye kernels (rye chops), 14 oz wholemeal rye flour and 3 cups lukewarm water in a large bowl into a wet, porridge-like mass. Cover and leave at room temperature for 12–18 hours. It is ready when it smells pleasantly sour, like yoghurt and apples, and is dotted with bubbles.

Step 2: Take out 2 tablespoons of the mixture and keep it in a jar in the fridge; that is your starter for next time.

Step 3: Stir in 3 ½ oz sunflower seeds, 2 ⅛ oz linseeds, 1 ¾ oz pumpkin seeds, 2 ½ tsp salt and 2 tbsp dark malt syrup or black treacle with a sturdy spoon until evenly mixed. The dough will be sticky and heavy, more like wet concrete than bread dough. Adding extra flour to make it kneadable is the usual mistake and gives a dry, crumbly loaf.

Step 4: Oil a 2-litre (about 30 × 11 cm) loaf tin with 1 tsp rapeseed oil. Spoon in the dough and smooth the top with a wet spatula, pressing out air pockets.

Step 5: Cover and leave to rise at room temperature for 2–4 hours, until the dough has risen by about a quarter and small cracks and holes appear on the surface.

Step 6: Heat the oven to 350°F (325°F fan). Prick the top all over with a fork, then bake on the lowest shelf for 1 hour 45 minutes. The crust should be very dark brown and the loaf should sound hollow when tipped out and tapped underneath; a probe in the centre should read 208°F.

Step 7: Turn out onto a rack, wrap in a clean tea towel and leave for at least 12 hours, ideally 24, before cutting into thin slices with a serrated knife. It keeps a week wrapped, and slices freeze well.