But it should be eaten within a week and is best thinly sliced.Makes 1 large loafFor the starter: 230g/8oz stoneground wholemeal bread flour230ml/8fl oz water, lukewarmFor the sponge: 140ml/5fl oz water, lukewarm230g/8oz unbleached white bread flourFor the dough: 55ml/2fl oz water, lukewarm20g/34oz sea salt230g/8oz unbleached white bread flourextra flour for dusting1 round basket, 22.5cm/9in wide and 10cm/4in high, lined with a heavily floured dry tea towel (optional)baking tray, heavily flouredTo make the starter, put the wholemeal flour in a small bowl and make a well in the centre. Pour in the lukewarm water and mix to make a very thick batter. Cover with a damp tea towel and leave at room temperature for three days, re-dampening the towel each day, so the batter absorbs the natural yeasts in the air. After three days, the starter should be smelly, grey and only slightly bubbly.To make the sponge, pour the starter into a large mixing bowl. Stir in the lukewarm water and add the white bread flour.Beat with your hand for about one minute to make a thick batter. Cover with a damp tea towel and leave at room temperature for 24-36 hours until it is spongy and slightly bubbly.
The longer you leave the sponge, the more pronounced the taste will be.To make the dough, stir the sponged batter well. Beat in the remaining water and the salt, then mix in enough of the remaining white bread flour to make a soft but not sticky dough.Turn out the dough on to a lightly floured work surface and knead for 10 minutes until firm and elastic. Return to the bowl, cover with a damp tea towel and leave to rise at normal room temperature until almost doubled in size, 8-12 hours.Knock back the risen dough. Cut off 170-230g/6-8oz, and set aside for making the next starter (see below).
Shape the rest of the dough into a ball and put into the cloth-lined basket, if using, or on to a baking tray.Cover with a damp tea towel, and leave to rise at normal to warm room temperature until almost doubled in size, about eight hours. Subsequent batches may take less time.Preheat the oven to 425F/220C/ Gas 7 Invert the loaf in the basket on to the baking tray. Using a sharp knife, slash the top of the loaf four times; do not drag the knife or the loaf may collapse. Sprinkle with flour.Bake for 20 minutes, then lower the oven temperature to 375F/190C/ Gas 5 and bake for 35-55 minutes longer until the loaf sounds hollow when tapped underneath. Transfer to a wire rack; leave to cool completely.To keep a starter for the next batch: Put the reserved 170-230g/6-8oz portion of dough into a greased plastic bag, and store in the fridge for up to three days. Alternatively, leave the dough in a small bowl covered with a damp tea towel at normal room temperature for up to two days, re- dampening the towel each day.To use, start at the sponging stage in the recipe above; add a little extra lukewarm water to make a thick batter. Proceed with the recipe.Note: This quantity of dough also fills a greased 900g/2lb loaf tin, or you can shape the dough into a bag and leave it to rise on the baking tray without first putting it into the tea towel-lined basket.ONION AND CARAWAY RYE BREADVery good with pickled, cured and smoked fish, this light rye loaf tastes best one or two days after it has been baked.
The caraway seeds can be replaced with lightly toasted cumin seeds for a spicier, fragrant loaf.If you like heavy rye bread, substitute some stoneground wholemeal bread flour for an equal quantity of the unbleached white bread flour. This bread is best made with fresh yeast, so there are no instructions here for making with easy-blend dried yeast or dried yeast granules. Eat within four days of baking.Makes 1 large loaf230g/8oz rye flour340g/12oz unbleached white bread flour2 teaspoons sea salt1 tablespoon caraway seeds, or to taste15g/12oz fresh yeast1 teaspoon dark muscovado sugar340ml/12fl oz milk and water, mixed, lukewarm1 medium onion, finely chopped2 tablespoons vegetable oilextra flour for dustingextra caraway seeds for sprinkling900g/2lb loaf tin, greasedMix the flours, salt and caraway seeds together in a large mixing bowl and make a well in the centre Crumble the yeast into a small bowl. Cream it to a smooth liquid with the muscovado sugar and lukewarm liquid.Pour the yeast mixture into the well in the flour Mix in enough of the flour to make a thick batter. Cover with a damp tea towel and leave to sponge for about 20 minutes (see the Basic Loaf recipe opposite).Meanwhile, cook the onion very slowly in the vegetable oil until softened but not browned, about 10 minutes Leave to cool. Add the cooled onion and any remaining oil to the sponge in the well in the flour and mix well. Gradually mix in the flour to make a soft but not sticky dough.Turn out the dough on to a lightly floured work surface and knead for 10 minutes until it is firm, smooth and elastic.