We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Seeded white and Rye Sourdough

Seeded white and Rye Sourdough bread which screams out for butter and jam.

Like this? Share it with your friends.


Report abuse

Ingredients

  • 500g Canadian Strong White Bread Flour (112)
  • 75g Organic Dark Rye Flour - Type 1350 (603)
  • 10g salt
  • 75g 5 Seed Blend (401)
  • 300ml water
  • 200g sourdough starter

Method

Place the white flour, salt, seeds and rye flour in a mixing bowl and mix with a fork. Add the water and sourdough starter to the bowl and place mix in a stand mixer (if you have one) for approximately 8-10 minutes or by hand but do not add more flour. The dough will be slightly wet, but this is to be expected as it is fairly high hydration. Form a ball with the dough and place it into a lightly oiled bowl and cover with a damp towel and place in a warm draft free area for approximately three and a half hours.

Empty the dough out and shape it accordingly, lightly dampen the top of the dough using a brush and some water and roll in 5 seed blend and place seed side down in a banneton which has been lightly dusted (rice flour) with a touch more dusting of rice flour on the top (this will become the bottom of the loaf later on) so it does not stick to the lightly damp tea towel I place on top. Place it in the fridge overnight to rise and develop flavour.

The next day preheat your oven to 200 (fan oven) and add an empty roasting tray at the bottom of it. Once the oven is up to temperature boil a kettle and take the risen dough out of the fridge and tip out gently onto a non-stick baking tray and score the top of the dough with a razor blade. Pour about half a litre of boiling water into the now hot roasting tray in the oven to create steam and place your loaf in the oven for approximately 25 minutes. At this point I rotate the loaf in the oven otherwise it tends to cook too much on one side. Allow to cook for a further 10-15 minutes, remove from the oven and allow to cool on a wire rack.

Added by: Tonka


Tags: Bread Rye Seeds Sourdough

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.

Deliveries

Keep safe and well

The Shipton Millers