With Caraway Seeds. Our weekly loaf - delicious! Hard crust, with caramel taste and soft inside.
8oz dark rye flour
2oz wlhite spelt flour
4oz wholemeal flour
6oz untreated white bread flour
2 tsp Himalayan pink salt
1oz coconut nectar
Sourdough starter half a cup or 2oz
60% hydration spring water
Mix all ingredients in bowl and leave for one hour, then fold twice every hour for three hours, cover and let cold rise overnight.
Stretch and fold three times every hour for 3 hours
Add 3 oz seeds of your choice with 1tbsp caraway seeds, and fold into dough, shape the dough, dust basket with flour, tighten the dough and put into basket to prove in cool place.
Preheat oven to maximum, with tray of hot water on floor of oven, bake the loaf on a heavy baking tray lined with greaseproof for 20 minutes at maximum heat, then at 200 degrees for 20 minutes. Let it cool before cutting.. Enjoy
Added by: Lisa Kafton
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.