INGREDIENTS

Mugfull rye sourdough starter

6 tbsp Shipton Mill biodynamic wholemeal flour

6 tbsp Shipton Mill Italian ciabatta flour

1 tbsp organic malted barley

1 tsp sea salt

boiled cooled water

METHOD (in the evening)

• In a saucepan heat the water, add the malted barley and stir to dissolve. Leave to cool.
• In a large bowl mix all the ingredients together to form a homogenised consistency. Cover and leave overnight to rise.
• In the morning knead thoroughly, shape loaf and leave to prove for 2 hours on a baking tray.
• Bake in a hot oven for 25 minutes, reduce heat to 200C and bake for a further 10 minutes.

Leave to cool on a wire rack.

See how dynamic you'll feel after eating this loaf!