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.

Rustic rye and malthouse bread

Sourdough bread with a crunchy crust and delicious malty flavour!

Like this? Share it with your friends.


Report abuse

Ingredients

200g Organic Stoneground White Flour (119)
200g Organic Light Rye Flour - Type 997 (601)
200g Organic Light Malthouse Flour (301)
100g Liquid sourdough starter
475g Water
2tsp Salt

Method

Place all ingredients in a bowl, mix well and knead for 5 to 10 minutes. Leave for 2 to 3 hours stretching and folding every hour. Cover and place in the fridge overnight.

On the next day the dough should have increased in volume by at least a third. Stretch and fold a few times then leave for one hour. Shape into an oval, dust with flour and place into a long floured basket. Leave for 1.5 hours.

Preheat the oven to 250°C.

Carefully roll the loaf from the basket on to a baking tray lined with parchment and place in the hot oven. After 15 minutes reduce heat to 200°C and bake for 45 minutes.

Place on a wire rack to cool.

Tags: #Rye #Malthouse #rustic

Added by: Selene


Tags: Bread Rye Malt

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.

Deliveries

Keep safe and well

The Shipton Millers