Sourdough bread with a crunchy crust and delicious malty flavour!
200g Organic Stoneground White Flour (119)
200g Organic Light Rye Flour - Type 997 (601)
200g Organic Light Malthouse Flour (301)
100g Liquid sourdough starter
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
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