INGREDIENTS
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300g dark rye flour
200g rye sourdough starter
400ml warm water
400g dark rye flour (extra)
15g salt
300g boiling water
100g flax seeds
200g dried prunes, diced
Method
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Mix the starter, warm water and 300g dark rye flour. Leave to ferment for 3 hours or overnight.
Add the remaining rye flour and salt.
Pour over the boiling water and mix in the flax seeds and diced prunes. Combine by hand or in a machine for 3–4 minutes.
Transfer the dough to a parchment-lined or well-floured bread tin. Smooth the top with a wet scraper and dust generously with flour.
Leave to prove for 60 minutes.
Bake at 180°C for 45 minutes, then cool on a wire rack.