Ingredients

1. 50g Black Treacle

2. 50g Plain Cooking Chocolate

3. 150ml Milk

4. 200g Rye Flour

5. 300g Strong White Bread Flour

6. Half tsp Salt

7. 1tsp Quick Yeast

8. 1tsp Sugar

9. 150ml Water

10. 1tsp Caraway Seeds

Method

1. Preheat oven to 220C/Fan200C

2. Gently dissolve the treacle and chocolate in the milk then remove from the heat.

3. In a large bowl mix together the rye flour, strong white flour, salt, quick yeast and sugar.

4. Mix in the water and cooled milk.

5. Knead well until the dough feels smooth and pliable.

6. Leave the dough covered with a tea towel, in a draught free place, for it to double in size. (This should take about an hour).

7. Turn dough out onto a floured surface and knead the dough firmly for several minutes.

8. Form the dough into an even ball and roll it in the caraway seeds.

9. Place on an oiled baking tray and leave to rise for 30 minutes.

10. Bake for 35/40 minutes.