Martha's honey & rye bread

Mix the flours together in a large bowl. Add the yeast to one side of the bowl and the cocoa powder and salt to the other. Place the honey, treacle and butter into a small pan and heat gently until the butter has melted and the mixture is runny. Make a well in the centre of the flour and pour in the honey and treacle, along with 125ml warm water.

Mix together using a round-ended knife until a rough dough forms. Add another 100ml warm water and use one hand to bring it together into a smooth, slightly sticky dough. Oil the work surface lightly, then knead the dough for at least 10 minutes until smooth and elastic. Place into a lightly oiled bowl, cover with clingfilm and leave to prove for about 2 hours, or until doubled in size.

Turn out onto the work surface and knead briefly to knock out any large air bubbles, then shape into a tight round loaf. Place onto a semolina-dusted baking tray and allow to prove, covered with oiled clingfilm, for a further hour.

Preheat the oven to 220°C, gas mark 7 and dust a baking tray with semolina. Place a roasting tin into the bottom of the oven to heat up and boil the kettle. Tip the dough out onto the dusted baking tray, brush the top with a little water and sprinkle with oats. Pour a mug of boiling water into the roasting tin in the oven to create a steamy environment, then add the bread on its tray to the shelf above.

Bake for 30-35 minutes, or until the loaf is dark brown and sounds hollow when the underside is tapped. If you’re worried the bread is colouring too quickly, reduce the temperature to 190°C, gas mark 5 for the final 10 minutes of baking. Allow the loaf to cool to room temperature before slicing and enjoying with generous amounts of sea-salted butter. Don’t be tempted to rip it while it’s still piping hot or the structure of the bread won’t have time to set.