Wholemeal spelt and rye sourdough loaf
350g Rye sourdough starter
200g rye flour
230g wholemeal spelt flour
230g warm water
Combine all ingredients, make a dough, let it rest for 20 min, then knead the dough again. Put the dough in a oiled loaf tin, cover with a tea towel and keep it in the warm place for about 2.5h.
Preheat the oven to 220C deg, cut the loaf on top, spray the top with a water, you can place a dish with a water at the bottom of the oven , for the moisture during the baking, bake the loaf for the first 10 min, then reduce the heat to 200C deg, bake for another 10 min and then reduce the heat to 180C deg and bake for the final 40 min.
Added by: pkudel4
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