For a small loaf (24cm bread tin):
400g sourdough starter
150ml lukewarm water
100g rye or wholemeal rye flour
300g white bread flour
1 tsp sea salt
1/2 demerara sugar
Mix the sourdough starter with the water, add the flour, the salt and sugar, leave for an hour. The dough should raise slightly. Mix it again and place in a bread tin ( oiled and sprinkled with bran, rye flakes or coriander seeds), brush the top with oil,prinkle with poppy seedsfilm and leave for a few hours, or until doubled.
Sprinkle with poppy seeds and place in a cold oven. Set the tempereture to 200 C and bake for an hour. When the oven reaches 200 C, spray its walls and the bread with lukewarm water.