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.

Nutty Rye Sourdough

A mixture of Shipton Mill seeds, rye and sourdough starter ideal with cheese or bacon!

Like this? Share it with your friends.

Report abuse


Sponge: 50gms Rye; 150 brown, 150 white, 200 ml starter, water to make a wet dough (@250-300ml).

Next morning, 10gms salt, 200 white flour, possibly more water, and good 100gms of mixed seeds.


I mix the flours and starter in a large bowl, then add warm filtered water to make a very wet dough. Leave this sponge over night.

Add the salt and remaining flour. Mix well to make a fairly damp dough. When it's sticky, put in a large bowl with olive oil drizzled down the edges to stop it sticking, and drizzle more over top to keep it moist. Cover and leave for at least 5 hours.

Take it out and knead gently to knock it back. Put it in a spring cake tin and leave till doubled in size.

Slash the top, put in an hot oven (220) for 20 minutes. Release the spring tin clips and leave in the oven for another 20 minutes without a tin.

Absolutely delicious!

Added by: Michael Jecks

Tags: Bread Rye Sourdough Nuts

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

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