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Green Coriander Seed Rye Sourdough Loaf

Using all organic Shipton Mill flours here's the recipe:



  • one evening
  • mix flours and salt together in bowl
  • crush coriander seeds with salt and oil
  • destone and chop olives
  • mix all together with starter and extra water and beat until homogeneous like a thick batter consistency
  • cover and leave overnight
  • in the morning add extra flour for easier handling and knead for several minutes
  • put into oiled tin and prove for 2 hours
  • bake in a very hot oven for 30 minutes plus 10 more minutes at 200°C
  • cool on a wire rack
  • Enjoy!