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.

Lisa K's Organic Sourdough Rye Bread

With Caraway Seeds. Our weekly loaf - delicious! Hard crust, with caramel taste and soft inside.

Like this? Share it with your friends.

Report abuse


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

Tags: Bread Rye Seeds Sourdough

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.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“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.

More ...