Stir in the rye flour and the yoghurt. Set aside for 24 hours. It will now be bubbly and smell sour. Mix in the caraway seeds, treacle, salt and olive oil. Now add the white flour to make a dough.

Caraway seeds are widely used in Central and Eastern Europe to flavour rye breads, biscuits, cakes, stews, meat dishes, cheeses, sauerkraut and pickles; they are also often combined with potatoes ...

Perfect for an evening hunkered down on the sofa, we’ve picked two classic Nordic bakes to recreate at home: a caraway loaf calling ... strong flour and all the rye flour, salt and egg.