It turns out that sourdough focaccia is my new favourite go-to bread to make!
Ingredients
350g Rye sourdough starter
200g rye flour
230g wholemeal spelt flour
230g warm water
25g honey
20g salt
50g oil
Method
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
Our fig, spelt and pumpkin seed flour blend is made using sun-dried Calimyrna figs which are prized for their natural sweetness and flavour, grown near the ancient city of Ephesus in Turkey. Harvested by hand....
Spelt is an ancient grain closely related to Emmer. The origins of spelt can be traced to Neolithic times between 6000 – 5000BC.
Spelt grain is a cereal that has been found by archaeologists in many prehistoric sites and later became popular in Roman times.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan. They are used for the fermentation of the dough and forming bread loaves. Prepare the basket by dusting it with flour, then put the dough in the basket and leave to rise. The small basket is suitable for making 500g loaves, the large basket is suitable for making 1kg loaves.
It turns out that sourdough focaccia is my new favourite go-to bread to make!
This is a great staple gluten free loaf which I bake regularly every week. It's full of flavour and delicious eaten during the next 24 hours. After that it makes excellent toast for several days or can also be sliced and frozen for toasting at any time.
Crusty white dutch pot cooked sour dough - if you have ever despaired at making your sour dough rise despair no longer, i was once you, but this is my perfected technique!
Makes two 500g loaves of moist rye/white chewy, malty sourdough. Great toasted with jam or eaten as it is with cheeses, smoked fish, or whatever takes your fancy.
A delicious, chewy, satisfying nutritious rye bread packed with flavour from the added dried fruit and seeds.
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Gloucestershire GL8 8RP
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