I do love a rye every now and then. It's a sturdy loaf with lots of flavour and tastes great with all sorts of rich toppings - even leftover curry. I shaped a round loaf but oblong is equally good. This is a traditional recipe from Gino D'Acampo's grandfather (Italian Home Baking, Kyle Books, 2011).

250 g rye flour

200 g white flour

2 tsp salt

10 g dried yeast

150 ml warm water

130 ml milk

2 tsp honey

In a large bowl mix the flours, salt and yeast. Make a well in the centre and pour in the water, milk and honey. Mix until a dough comes together.

Knead on a floured surface for 10 minutes until smooth and elastic. Clean out your bowl, brush or spray with oil and place dough inside. Cover with cling film or a damp tea towel and let rise for 3 hours.

Turn out dough onto a floured surface, punch down and knead for a minute. Shape into a loaf and place onto an oiled tray.

Dust the top with rye flour and cover. Let rise for 1 1/2 hours.

Preheat oven to 220C.

Use a sharp knife to make 2 slashes into the top of the loaf. Bake for 35-40 minutes or until the loaf sounds hollow when tapped underneath.

Transfer to a wire rack to cool.