Easy to make Classic Wholemeal Rye Bread with Seeds
1) Slightly grease a 1kg baking tin (I use sunflower oil)
300g Sourdough Starter (preferable from wholemeal rye flour)
400g Wholemeal Rye Flour
100g Seeds of your choice (Sunflower, Linseed, Pumpkin Seeds,... or a mixture of it)
in a bowl (with a spoon or best: with your hands) until no dry patches left and put the mixture in the tin. Dust with some flour.
3) Cover tin with teatowel or put it in a plastic bag to prove, ideally in a warm place - this can take 6-8 hours or less, depending on the temperature.
The bread is ready to bake if it has risen by 1/3.
4) Preheat oven to 210°, bake bread for 15 minutes, then turn temperature down to 190° and bake for further 35 minutes.
5) Let it cool on a rack.
Added by: Johanna Klampfl
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers