Dark rye bread loaf

Make a starter with water, stone ground whole wheat flour, bread flour and salt; ferment for 24 hours.

Mix hot water at 150F (65C) with dark rye flour, salt and the sour starter.

Remove the hook from the machine, wet the hands so the sticky dough comes off.

Check the dough's internal temperature: 35C (95F).

Flatten with a wet dough scraper in the mixing bowl, cover and rest 90 minutes.

Without punching down or adding flour, scoop out and divide into two equal portions of around three pounds each; with wet hands and scraper transfer straight from the bowl into the moulds.

Bake in a very hot oven to begin with, about an hour.

Cool for 6 hours before slicing; best a day after.