In a separate bowl, mix 1 1/2 cups all-purpose flour, rye flour, coriander seeds and salt. Add the remaining water, sugar, buttermilk, 2 tablespoons butter and the yeast mixture.

In a large mixing bowl, combine the bread flour, whole wheat flour, and rye flour with 1 ¼ cups plus 2 tablespoons (330g) of warm water. Mix until combined, cover, and let rest for 30 minutes.

Cocoa powder (100% unsweetened cacao) is also often incorporated into rye bread recipes to give the loaf a darker color and a richer, somewhat more bitter, flavor.

Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using ...

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Flour baking tray, shape dough into long, fat loaf, place on tray, cover and leave for 30 minutes; preheat oven to 220C, brush bread with beaten egg, sprinkle on a few caraway seeds if required ...

Meanwhile, make the rye levain Stir together 1/4 cup cold water and sourdough starter in a 2-cup liquid measuring cup until starter is mostly dissolved. Stir in flour until smooth. Cover tightly ...

Method Preheat your oven to 190°C (375°F) or gas mark 5. Lightly grease two large baking trays with some oil. In a spacious mixing bowl, combine the yoghurt with the flours, bicarbonate of soda ...