Ingredients

250 grms sourdough starter (I feed mine with Canadian flour)

175grms whole meal flour

225 grms Canadian white

1 tsp salt

200 mls wamish water

50 grms rye grains

100 grms sunflower seeds

100 grms pumpkin seeds

Method

I use an electric mixer with a dough hook

Mix the flours and salt with the starter and add enough water to make a dough that leaves the sides of the bowl clean.

Continue mixing for about 5-6 minutes until the dough is smooth and elastic. More water might be needed at this stage if the starter was fairly stiff.

Roll into a ball and leave to rest in a floured bowl, covered with cling film for about an hour. Reshape and put back into the bowl for about 4-5 hours till doubled in size.

Flour a work surface and spread the dough out. Sprinkle a handful of the rye grains and seeds onto the dough and roll it up. Spread it out again and continue sprinkling handfuls of the mix onto the dough and rolling up in between sprinkling until all the seeds and grain has been used. Roll the dough into a ball and leave to rise in a basket in a plastic bag until doubled in size. Mine took about 10 hours.

Oil a large iron casserole dish ( I used one that is 25cm diameter, with a depth of 10 cm) and place in the oven, set at 220c to heat up. When it's reached temperature, remove the lid of the casserole and invert the basket so that the dough drops into the casserole. Put the lid on and bake for 25 minutes. Remove the lid and bake for a further 6-7 minutes. Take out of the oven and tip onto a rack to cool.

I usually start making a sourdough loaf mid afternoon. This means I can get it into a basket to prove before I go to bed and light the oven when I get up in the morning - providing a lovely fresh loaf for lunch