Fig, Spelt and Pumpkin seed sourdough

This bread used a mix of 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

Tags: Bread Seeds Sourdough Spelt

Added by: Nick Webborn

Add comment

Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.


If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

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