While there is a ginormous place in our hearts for fluffy, light, easy-to-munch bread, there is something SO satisfying about a big chunk of heavier, moist rye loaf.

For anyone that’s travelled to Scandinavia, Germany or other places with this kind of carb on offer - you’ll know what we’re talking about. I’m half German, and this has always been a staple in my household. My mum loves it fresh, with butter and honey. It’s also irresistible with sandwich ingredients (tinned fish! avo! cream cheese! smoked salmon! watercress!) either as a sandwich or a tartine, or toasted with everything under the sun.

This super hydrated, nutty dough is comprised of rye stoneground flour, Guinness, starter and salt, and peppered with a delicious seed mix. It is super high maintenance (we love that for them), and requires a lot of attention… after a night of proving the dough, we shape, sprinkle seed toppings, bake and then leave it overnight again, this time upside down, to allow the dough to cure. You’re so worth it.