Eating In

325ml black coffee, warm
150g rye flour
2tsp crushed black pepper
2tsp caraway seeds
1tsp dried yeast
1½  tsp salt
325g stoneground wholemeal flour
1 beaten egg
poppy seeds
First warm your mixing bowl, add half of the rye flour and half of the wholemeal flour and all of the black coffee, which should be at blood heat. Stir in the crushed black pepper the caraway seeds and the instant yeast. Cover and leave in a warm place for several hours or overnight. Then add the rest of the flour and the salt. Knead well together. Cover and leave to rise for about two hours. Put the oven on to gas mark 7, 425º F, 220º C. Form the dough into a loaf, make three diagonal slashes across the top and leave for 30 minutes. Egg wash the top and sprinkle with poppy seeds. Bake for 40 minutes.