Preparation info
  • Makes


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

For our rye bread we use an extra-mature leaven, fermented for longer than usual, which gives it that uniquely delicious sour flavour. Be patient with the leaven.


  • 240 g leaven
  • 100 g cracked rye
  • 300 ml


Activate the leaven as above. For this recipe you want the leaven to be over-fermented, so leave it for at least 72 hours.

Combine the water and cracked rye together and simmer for 30–40 minutes. You should be left with a soft rye porridge. If there is still a little bite in the rye seeds then add a little more water and continue cooking. Take off the heat and chill.