It turns out that sourdough focaccia is my new favourite go-to bread to make!
Using a bread maker
Ingredients
Warm water and sour dough starter 440mls
Oil 3 tablespoons
Sugar (soft brown) 2 tablespoons
salt 2 teaspoons
wholemeal flour 700g (try substituting with 150g rye or spelt flour)
millet seeds 3 tablespoons
sunflower seeds 1 tablespoons
Dried yeast 2 teaspoons
Method
Add to the bread maker pan in the order above, or follow instructions for your breadmaker. Most bread makers say that you can’t use sourdough starters but i have found that it works well as described above. I just check the consistency of the dough in the mixing phase and add a bit more flour or liquid as required. Sometimes I take the dough out of the pan and knead a little by hand to get the dough just right. It’s well worth the extra attention and makes a delicious loaf.
Added by: Rachel Verheul
Into each of the five seeds contained in this flour, the plants have concentrated all the nutrients for future life.
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.
This is a special blend of 5 seeds and cereals, this product does not contain any flour. For those who love seeds and cereals to be a major part of their diet, this is an ideal mix containing malted wheat flakes, barley flakes,...
To produce the richness of this flour, whole grains of wheat, rye and barley are steeped in water before being carefully spread on the malting...
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!
Our everyday loaf full of body and texture. We eat it as toast with peanut butter and as sandwiches - ham, cheese, mustard and salad or roast chicken, stuffing and mayo our favourites! Never fails for a chewy, heavily grained, substantial wholemeal loaf.
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.
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Gloucestershire GL8 8RP
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