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.

Fig, Spelt and Pumpkin seed sourdough

Beautiful fig, spelt and pumpkin seed sourdough loaves - different style on the shape and scoring but same batch.

Like this? Share it with your friends.

Report abuse

This bread used a mix of  https://www.shipton-mill.com/flour-direct/organic-spelt-fig-and-pumpkin-seed-flour.htm with organic white flour to enjoy the flavour but keep it light.

300g Fig, Spelt and Pumpkin seed flour

700g Organic White flour

20g salt

650ml water

Mix and autolyse for 1hr 

Then 150g of my active starter 

Stretch and fold until 'window paneing' - 4 this time

Bulk rise of 25-30% then shaped and transferred to bannetons over night

In the morning - score to taste, spray with water and then baked in inverted cast iron pot at 260degC for 20 mins

Remove lid and bake for further 20mins at 220degC

Cool for 1hr before eating

Added by: Nick Webborn

Tags: Bread Seeds Sourdough Spelt

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.


Keep safe and well

The Shipton Millers