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Malt and sunflower seed sourdough

This bread came about when we were near the end of our flour supply, so I used what we had, and really enjoyed the results. The rye in the starter and malt flour give it a nutty sweetness. I recommendretarding the loaves overnight if possible, for the best crust texture. The crumb is fairly loose and elastic.


For starter:

30g storage starter
190g water
50g bread flour

100g light rye flour

For dough:

490g water
500 bread flour (I use either Untreated organic white No. 4 or Finest baker's white No.1)
350g Shipton Mill three malts and sunflower seed flour

18g salt


Prepare starter the night before (add water to storage starter, then mix flour in well), rest about 12-16 hours, longer if the ambient temperature is cool.

Remove 30g of your overnight starter and replace in storage starter.

To begin the dough, add water first, mix to dissolve starter, then all other ingredients except the salt, mix together and leave for roughly 45 minutes to autolyze.

Add salt, mix together well, and work the dough for 5 minutes or so.

Leave in the bowl to rest for 1 hour 15 minutes.

Fold one way, then the other way, and rest for another 1 hour 20 minutes.

Form loaves and leave to prove about 1 hour 40 minutes (if your oven takes about 20 minutes to heat), then heat the oven to 235.

Two hours after forming the loaves, score them and bake for 40 minutes at 235.

Loaves can be retarded overnight in the fridge, 8-12 hours, then baked as above.