* 170g Rye flour
* 330g Swiss dark Flour
* 10g fresh Yeast
* 335ml sparkling mineral water
* ½ teaspoons Sugar
* 1 teaspoon Salt
* 2 teaspoons Olive oil

===Method===
* Mix the Yeast in with 100g of the Rye flour and 135ml water and the Sugar or Honey to form a Batter.
* Leave to rise overnight in the Fridge.
* The following morning, remove from the Fridge and bring up to room temperature.
* Add the remaining 70g Rye flour, all of the Swiss dark, the remaining 200ml water, Salt and Oil.
* Knead according to your chosen method.
* Shape into a ball and allow to Rest, covered, until doubled in size.
* Gently deflate the Dough and repeat the previous step.
* Shape the Dough as desired or place in a loaf tin.
* Cover and prove until it has increased by about two thirds.
* Place the loaf in the Oven and then turn on the Oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour]
* Bake until the loaf is golden Brown (about 40 minutes, but check after 30) and allow to cool on a rack.
* Adapted from a recipe by '''[http://www.shipton-mill.com/the-bakery/recipes/article-237/ Leslie Wilson]'''
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