An authentic taste of home. Make sure you ask around for a good starter from a friend!
400g Rye sourdough starter
750ml lukewarm water
500g stoneground rye flour
250g strong white flour
500g cracked whole rye
250ml cold water
a little flavourless oil, for the tin
Dissolve the sourdough starter in the lukewarm water in a large bowl. Stir in the salt and flours with a wooden spoon, or in a food mixer fitted with a dough hook, until well mixed. Cover the bowl with a tea towel and let it rise for 12–24 hours at room temperature.
Add the cracked rye and water to the remaining dough and stir with a wooden spoon until smooth. It’s a runny dough that cannot be kneaded with the hands. Take 3 tbsp of the mixture, seal it in an airtight container and place in the refrigerator; this will become the rye sourdough starter for the next time you bake the bread (it will need a rest of at least three days, but will last up to eight weeks). And yes, that is right, you only need 3 tbsp of the mixture for all your subsequent loaves; the 400g is just for your first attempt.
Lightly oil a 3-litre loaf tin (mine was 30 x 10 x 10cm). Pour in the dough, cover with a damp tea towel and leave to rise in a warm place for three to six hours, or until the dough has almost reached the top of the tin.
When you’re ready to bake, preheat the oven to 180°C. Bake for 1 hour 45 minutes. Take out of the tin immediately and leave to cool on a wire rack.
Added by: jlrasmussen
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.
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The Shipton Millers