Whole grain Rye sourdough bread but with the lightness of Spelt and yummy seeds! So easy to make, no kneading or folding.
Makes 1 loaf
You will need a loaf tin lined with baking paper
200g Sourdough starter (made previously with Rye flour)
100g Cracked rye
100g 5 seed blend
200g Dark rye flour
200g White Spelt flour
1 Tbsp caraway seeds
400g water (preferred filtered or bottled)
1 tbsp dark molasses
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).
Added by: Shazia Younas
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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