Dark and rich. Overloaded with delicious seeds. Rye bread like you've never tried before. Some say it's the best bread they've ever tasted...
(makes 1 loaf)
200g sourdough starter (mixture of rye flour and buttermilk is best)
375ml lukewarm water
250g stoneground rye flour
100g strong white flour
1tbsp pure malt flour
150g cracked whole rye
50g sunflower seeds
25g pumpkin seeds
125ml cold water
In a large bowl dissolve the sourdough in the water, then add the honey. Now stir in the flours and salt with a wooden spoon or in a food processor, until well mixed. Cover the bowl with a tea towel and leave at room temperature for 12-24 hours.
Add all the seeds and the water to the mixture and stir with a wooden spoon until smooth. It is a runny dough and it cannot be kneaded by hand.
Slightly oil or butter a loaf tin (I use 9''x5''x4.5''). Pour in the dough, cover with a damp tea towel and leave to rise in a warm place until the dough has almost reached the top of the tin (usually 2-6 hours).
When you're ready to bake, preheat the oven to 180°C /gas mark 4. Bake for 75-85 minutes. Leave to cool on a wire rack. This lovely bread might be difficult to cut when freshly baked so it is better eaten the day after baking.
Added by: Monika Waszkiewicz
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