There is no reason the Scandis should call dibs on this distinctive, flavoursome loaf, so here is a recipe for a simple, everyday rye. But should you mix this hardy grain with another flour? And what is the right way to get a good rise?
Felicity Cloake: Do you like this US classic sweet and dense or savoury and crumbly? Do you season with bacon fat, and add cheese or chillies? Or do you avoid it altogether in favour of bread made from wheat?