400 g strong bread flour
100 g Cotswold crunch flour (or other flour of your choice -maybe wholemeal...)
11 g sea salt
170 g rye sourdough starter
50 g Linwoods Flaxseed, sunflower, pumpkin, chia seeds & goji berries
30 g softened unsalted butter
Add all ingredients to a mixer with a dough hook, mix slowly to incorporate everything then turn machine up to medium speed, knead for approx 6 minutes.
Put in a bowl & leave to prove covered with either a damp tea towel or a shower cap overnight at room temperature.
In the morning, push all the air from the dough & arrange into 12 rolls of approx 85 g each, put a bit of flour on the top of each one. Cover with dry tea towel & allow to rise for 2 hours at room temperature. When risen, use sharp knife to score the tops of the buns & put in an oven at 220 degrees C for 18 - 20 mins. Put some water in the bottom of the oven to help get a good rise. Enjoy
Added by: Dee Hembury-Eaton
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