Preparation info

  • Makes


    • Difficulty


Appears in

The Quality Chop House

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 water
  • 75 g sunflower seeds
  • 55 g pumpkin seeds
  • 150 ml water
  • 40 ml buttermilk
  • 160 g rye flour
  • 95 g spelt flour
  • 10 g salt


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.

Preheat the oven to 170°C, spread the seeds on a baking tray and toast for 10–15 minutes. They should be rich and dark in colour. Transfer to a bowl and cover with the water. Combine the soaked seeds with the leaven, buttermilk and 150 g of the chilled rye porridge. Mix in the flours and salt, making sure they’re fully incorporated, then cover and leave to ferment for 1 hour. Refrigerate overnight. The next morning line a standard loaf tin with parchment paper. Shape the rye dough to fit inside the tin and leave to prove for 3–4 hours. Preheat the oven to 185°C then bake for 40 minutes.

Remove from the tin and bake directly on the oven shelf for a further 15 minutes. Use a temperature probe to test the core temperature – 95°C and above, and it is ready to eat.