Black Bread

Method

Mix rye flour, wholemeal flour, salt, caraway seeds and coriander seeds in a large bowl. Combine the sourdough starter with water and black treacle, then add to the dry ingredients along with instant yeast, stirring until a thick, sticky dough forms. Knead for 10 minutes until well combined, then place in a floured bowl, cover with a damp cloth, and leave to prove for 2-3 hours at room temperature until slightly risen. Shape into a round loaf, place on a baking tray lined with parchment paper, cover again and prove for a further 1-2 hours. Preheat oven to 200°C and bake for 50-60 minutes until the loaf sounds hollow when tapped on the base. Cool on a wire rack for at least 2 hours before slicing.