400g strong white bread flour
100g dark rye flour (for a darker rye, use 200g dark rye and 300g white bread flour)
10g salt
10g instant yeast
optional: 1 tbsp honey
350g water
optional: 110g walnuts, crushed into pieces with a rolling pin
optional: 50g raisins or chopped dates

• Place the flours in a large bowl with the salt and yeast – stir together until well incorporated.  Add the walnuts and raisins and stir in
• Make a well in the middle, pour in the water (and honey if using) and stir together until everything is incorporated. Leave to stand for 5 mins.
• Knead your dough until it is smooth and pliable and an indent springs back or alternatively use the no knead folded method
• Place the dough in a lightly oiled bowl and leave to rise until doubled in size (roughly 1 hour).
• Knock back and shape the dough into a loaf or rolls and place on a floured baking sheet. Cover with oiled cling film and prove for around 45 minutes until the dough is 1 1/2  times the size and you can make an indent in the dough
• Preheat oven to 200*c. 
• Sprinkle with flour and slash a cut in the top if you wish
• Place in the oven. Bake in the top third of the oven for 20-30 mins for a loaf, 10-15 mins for rolls
• The bread will be cooked when firm on the edges, golden, smells of baked bread and is hollow sounding when tapped on bottom