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.

Josephine's Poppy Loaf

This sourdough bread includes 10% spelt flour and seeds, which give it a great flavour while keeping the crumb texture pretty light. Also excellent toasted, on the second or third day!

Like this? Share it with your friends.

Report abuse


For starter

150g bread flour

190g water

30g storage starter

For dough

490g water

750g strong bread flour (I use either Untreated organic white No. 4 or Finest baker's white No.1)

100g wholemeal spelt flour

50g 5-seed mix

40g poppy seeds

19g salt


Prepare starter, rest overnight, about 12 hours

To begin the dough, remove 30g of your overnight starter, add it back to your storage starter

Add water, mix well to dissolve the starter, then all the ingredients except the salt, mix together and leave for 45 minutes to autolyze.

Add salt, mix together, and work the dough for 5 minutes or so.

Leave in the bowl to rest for 1 hour 20 minutes.

Fold several times and rest for another 1 hour 20 minutes.

Form loaves and leave to prove about 1 hour 40 minutes, then heat the oven to 230 (assuming your oven heats up in about 20 minutes.

Score loaves and bake for 20 minutes at 220-225, then another 20 minutes at 195.


Thanks for this recipe to Austin Hall, whose sourdough I have adapted here....

Added by: Marlon Jones

Tags: Bread White Seeds Sourdough Spelt

Add comment
Jo's Poppy loaf

Want to try this , but not sure of the second para in the method. Does it mean replace the original starter with 30g of the overnighter- but use the remaining overnighter in the bake?

Mashers 01 November 2014

RE: Jo's Poppy loaf

Hi, thanks for the question. So, assuming you have a sourdough starter (often called "Storage starter," stored in the fridge) already, the first step requires 30g of it, mixed with the flour and water listed under 'For starter.' The resulting mixture, having rested overnight, then goes into your final dough to make it rise, but you need to subtract 30g from it to "replace" what you took from your storage starter initially. That way the quantity of the starter in your fridge stays constant. I think, if I understood your question, you had the right idea already. Does this make sense? Let me know if you have questions.

Marlon Jones 01 November 2014

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

Dear Customers,

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