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