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Fennel Seed and Sun-dried Tomato Rye Sourdough Loaf

Ingredients, (using all Shipton Mill organic flours)

  • 2tbsp dark rye flour
  • 6 tbsp Italian ciabatta
  • 6 chopped sundried tomatoes plus oil
  • handful freshly picked fennel seeds
  • mugful rye sourdough starter
  • 1tsp sea salt
  • extra cooled boiled water


one evening

  • In a large bowl whisk all ingredients into a thick batter-like consistency and leave overnight.
  • In the morning add extra Italian ciabatta flour for a kneadable dough and knead for several minutes
  • put dough into an oiled tin and leave for two hours to prove.
  • bake in a preheated hot oven for 30 minutes.
  • lower heat to 200 degrees C and bake for 10 more minutes
  • cool on a wire tray
  • enjoy!