Danish Rye and Spelt sourdough loaf with 5 seeds blend

Makes 1 loaf
You will need a loaf tin lined with baking paper

Ingredients

200g Sourdough starter (made previously with Rye flour)
100g Cracked rye
100g Linseed
100g 5 seed blend
200g Dark rye flour
200g White Spelt flour
1 Tbsp caraway seeds
400g water (preferred filtered or bottled)
10g salt
1 tbsp dark molasses

Method

1- Soak the cracked rye, linseed and 5 seed blend, 300g water and sourdough in a large bowl over night.
2 - The next morning add the remaining ingredients plus the remaining water and mix. Let the dough rise for 1-2 hours.
3 - Pour the mixture into a loaf tin that's already lined and cover with loose plastic bag so that the mixture doesn’t dry out and let it rise until it rises by 50%. Ideally the dough mixture should fill up the loaf tin. This should take 4-6 hours.
4 - Bake for 1 hour at 180C or 360F
5 - Once baked take loaf out onto a wired rack to cool off.

This type of bread is better sliced the next day as it will be still moist and difficult to cut on the same day. You can freeze this or keep in an airtight plastic bag and it lasts longer than normal bread.
Enjoy as Danish open sandwiches (smorgasbord).

 


Tags: Bread Rye Seeds Sourdough Spelt

Added by: Shazia Younas

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.