Place the rye and strong flour in a large bowl and add the sugar, salt, seeds, caraway, yeast and salt.

Make a well in the centre and add the oil and treacle (if you measure the oil out first and then use the same spoon for the treacle, it will slide off much more easily).

Pour in the warm water and mix thoroughly to combine; the resulting dough will be soft and slightly sticky, and much rougher than a traditional white bread dough.

Cover the bowl with a piece of oiled cling film and leave overnight to prove for 14-16 hours.

In the morning the dough should have risen and will have a puffy appearance. Grease a 900ml loaf tin and dust the bottom with a little rye flour. Scrape the dough into the tin, pushing it carefully into the corners, then smooth the top down with wet fingers. Sprinkle on a few more seeds or some porridge oats if you fancy.

Leave for another 1-2 hours to rise; the loaf will puff up slightly but don’t expect anything dramatic. A fingertip poked in gently should result in a dip which holds its shape.

Preheat the oven to 180 degrees centigrade and bake on the centre shelf for 40-45 minutes; if you tip it out of the tin and rap on the bottom it should sound vaguely hollow.

Leave to cool before serving with a thick smear of butter, an artful draping of smoked salmon and a sprinkling of dill. (Thickly buttered bread is known as tandsmør (tooth-butter), which means it is so thickly applied it shows teeth marks when bitten).