This bread is full of flavour but slightly more dense than a loaf made with wholemeal flour.
Combine all of the dry ingredients in a bowl and make a well in the centre. Add the water to the well and use a scraper to just bring all of the ingredients together.
Tip the dough out on to your work surface and begin working it by stretching it right across the surface and folding it back together. This process is developing the gluten in the flour.
Repeat until you have a stretchy dough. Do not over flour your work surface - too much extra flour will result in a dense bread.
Roll the dough into a ball, place in a large bowl and cover with a damp cloth.
Leave to double in size.
Preheat the oven to 220'C.
Lightly flour the work surface and use a bread scraper to remove the dough from the bowl. Carefully fold the dough in half. You do not want to knock too much air out of the dough at this point. Then divide the dough into 2.
Dust 2 baking tins with a small amount of flour. Roll the dough very lightly into a thick log that will fit nicely into the baking tin. Cover with a damp cloth and allow to rest for half an our or until the dough has doubled in size.
Sprinkle a little flour on top of the loaves and bake in the oven for 20 minutes.
After 20 minutes remove the bread from the oven and take the loaves out of the tins. Return the partially cooked loaves to the oven upside down and cook for a further 10 minutes.
Cool the loaves on a cooling rack before slicing.
«The quantity of flours is 50:50 in this recipe. But if you like a stronger tasting bread increase the rye and decrease the strong white flour. Likewise for a lighter taste by increasing the white flour and decreasing the rye.»