(makes 2 loaves)
700g strong white flour
300g dark or light rye flour
200g lively leaven
700g luke warm water
150g black treacle
2tbsp instant coffee
2tbsp cocoa powder
6tsp caraway seeds
Two good handfuls of walnuts
250g raisins
10g salt
Mix all the ingredients apart from the salt, caraway, walnuts and raisins together in a bowl. Autolyse for an hour, then add the salt, nuts, raisins, seeds and up to 20g more water to help the new ingredients merge with the dough. Fold and turn at half hour intervals for the next 3-4 hours. Take out of the bowl when it’s aerated and tacky, and shape into two boules. Rest on the kitchen counter for 20-30 mins – make sure you lightly flour the top of the dough pieces and cover them with a clean tea towel. Shape the dough however you like, place in floured baskets and prove overnight in the fridge.
The next morning, bake at 240 degrees in two large casserole pans, with the lid on, for 30 mins. Then remove the lids, turn down the heat to 230 degrees and cook for another 7-10 mins.