Place all of the ingredients in a large bowl

Use a spatula and mix everything together until well mixed

Cover with cling film and leave for an hour

Give the dough a quick knead in the bowl and cover

Leave for an hour before kneading for a second time

Cover and leave the dough to prove until doubled in size

Place a pizza stone (if you have one) into the oven

When the oven is hot generously dust your worktop with rye flour

Turn the dough onto the worktop and dust the top of the dough with flour

Dust your hands with flour and flatten the dough into a large rectangle

With the longer length in front of you, fold the top third down

Now fold the bottom third up

Cut into two equal pieces and dust the top of the dough and your hands with rye flour

Place each piece onto a piece of baking paper and lightly stretch it to give the traditional slipper shape

If you are not using a pizza stone place the baking paper onto a baking tray

Spray the top of the loaves with water, reduce your oven temperature to 220°Celsius and place the loaves straight into the oven

Bake for 20 minutes before reducing the temperature to 175°Celsius and bake for 15 minutes for a softer crust or 20 minutes for a hard crust

Allow to cool completely before cutting