Date and rye bread

Step 1

Whisk 350ml hand-hot water with the honey until it dissolves, then whisk in the dried active yeast. Leave for 10-15 minutes until the liquid has a froth on top.

Step 2

Put the flours and 1 tsp salt in a large bowl and mix. Pour in the yeasty liquid and mix in the flour until you have a sticky dough.

Step 3

Tip onto a floured work surface and knead for 5-10 minutes until the dough feels smooth and a finger indent pops out quickly. Put into a clean, oiled bowl then cover with clingfilm and leave in a warm place for an hour, or until it doubles in size.

Step 4

Tip the risen dough onto a floured surface, then knead briefly to knock the air out. Sprinkle over the chopped dates and knead them into the dough.

Step 5

Divide the dough in two, then shape each into a tight round ball and put them on a floured baking sheet. Slash the top of each a couple of times with a sharp serrated knife.

Step 6

Leave for an hour to prove again. Heat the oven to 220C/fan 200C/gas Bake the loaves for 30 minutes. Cool completely before slicing.