We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Fig, Spelt and Pumpkin Seed Sourdough Bread

Tasty loaf, makes ideal comfort food with a large bowl of homemade soup.

Like this? Share it with your friends.

Report abuse

Ingredients in order of use

100g Starter

280g Water ( I use filtered water or some that has been left out so any chlorine will have evaporated)

200g Fig, Spelt and Pumpkin Seed Flour

Mix all together in a large bowl and cover.

After 6 hours it should be bubbling well.

300g Organic White Flour No4

10g Salt ( I use Losalt as I'm trying to reduce my sodium intake )

Mix the salt and flour together then add to the rest of the mixture.

Knead to a smooth dough, cover and leave to rest for an hour

Approximately every hour fold the dough a few times. After three or four times the dough should loose its stickiness if not dust with a little extra flour.

Place in a fridge overnight and next morning put somewhere warm to prove until doubled in size.

Shape and bake at 220 degC for about 20 mins




Added by: Ewan Croucher

Tags: Bread Seeds Spelt fruit

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

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