Combine the flours, seeds and salt in a large bowl. Rub in the butter and stir in the yeast.

Measure the hot water into a jug, stir in the honey and add the cold milk. The temperature of the liquid should be warm but not hot.

Make a well in the centre of the dry ingredients and pour in the contents of the jug. Combine the ingredients to make a soft dough ball. A large silicone spatula is excellent for this.

Lightly dust a work surface and your hands with some of the extra white flour, turn out the dough and knead until it is smooth and elastic. This will take 6-8 minutes. Place the dough back into the bowl, cover with cling film or a damp, clean tea towel and leave to rest for 1-1½ hours or until doubled in size. Rising time will vary depending on room temperature.

Dust the work surface with a little more of the extra four, turn out the dough and knead for 1-2 minutes to knock out the air. Shape the dough to approximately the length of the tin.

Place the dough into the tin and using a small sharp knife carefully make several slashes across the top of the loaf. Sprinkle with some of the extra rye flour, cover and leave to rise a second time until doubled in size. This will take approximately 1-1½ hours.

Heat the oven towards the end of the second rising time to 230°C/210°C fan/Gas Mark 8. Bake the loaf for 15 minutes then reduce the oven temperature to 190°C/170°C fan/Gas Mark 5. Continue to bake for 25-30 minutes.

Leave in the tin for a few minutes before turning out.

Cook's Notes

Use a kettle or a pan for the hot water, not water from the tap; it should be hot but not boiling.

The dough needs to be quite soft to begin with as the rye flour will eventually absorb more liquid.