Rye Sourdough Bread

Let's be honest, bread is a faff. This one is stupidly easy to make and so much more than edible. I had a go at this bread because Sophie can't really eat anything with yeast in it (although she manages to knock back a few glasses of wine before breakfast) and doesn't really respond well to wheat.

• Half a bag of rye flour
• Baking soda (teaspoon)
• Yougurt
• Salt

Get a big bowl. Add the half bag of Rye flour and a heaped teaspoon of Baking Soda. The recipe I was following said 2 tablespoons but that makes it too "sour" for me.

Now add a 450g pot of (goats) natural youghurt (did I tell you she doesn't like dairy too? ) and mix the whole lot together... it's quite a sticky mixture, don't worry, everything will be alright.

Now, with plenty of flour on your board fashion the goo into two lumps/loaves.

Plop them on a floured baking tray and slice crosses in the top of them to remind us that Jesus died for our sins (or because they look nice when the bread has "risen").

Now bake for 30 mins at 200 and then 30 mins at 180. I use the timer on the oven to remind me to turn it down a bit.

You can tell they're done when the fire brigade arrive or when you pick them up and rap them on the bottom they have a dumpfp! sound. You know the one.. hollowish...

What I like about this bread is that you don't have to own a bread maker, strong hands or plan/work/hope etc. And the resulting loaf is surprisingly lovely toasted with rollmops on.

p.s You can bung in any seeds you have lying around your kitchen for added rusticity.

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