INGREDIENTS
by Paul Hollywood

Serve this richly flavoured bread with a ploughman’s lunch of chutney, pickled onions, apple and celery slices, radishes and your favourite cheese.

Cakes and baking

Buyer's guide

Look for a grey colour and close texture to the crumb; usually the darker the grey the more rye flour the bread contains. The colour is difficult to reproduce with additives, so dough with a low percentage of rye is often mixed with dark malt (and occasionally coffee, black treacle or cocoa) to give the crumb a more robust appearance or to shift the colour away from the slightly less appetising grey. To be certain that a bread is made with 100% rye, read the label to check whether any other flours are listed.