Serve this richly flavoured bread with a ploughman’s lunch of chutney, pickled onions, apple and celery slices, radishes and your favourite cheese. Mix the flours, salt and yeast in a bowl.

it’s a very good loaf. First make the starter, warm the beer until it is tepid. Crumble the fresh yeast into the beer and leave for 15 minutes. Stir in the rye flour and the yoghurt. Set aside ...

3-pound loaf from a reference to “opulent farmers” I read in a 1795 British agricultural text. The farmers ate bread consisting of 1 part wheat flour, 1 part rye, and 1 part barley.

Perfect for an evening hunkered down on the sofa, we’ve picked two classic Nordic bakes to recreate at home: a caraway loaf calling out ... strong flour and all the rye flour, salt and egg.