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Malted Sourdough Sandwich Loaf with Mixed Seeds


300g active starter (preferably refreshed within 6 hours & should pass float test)
325g warm water
25g local honey
20g Avocado oil
150g Shipton Mill Organic stoneground whole meal flour
265g Shipton Mill Canadian strong white flour
50g Shipton Mill Organic light malt house flour
30g Shipton Mill mixed seeds
5g Shipton Mill Diastic malt flour
10g Salt


I start this loaf late morning...

Add ingredients in order as listed above all except salt. Mix well, the mixture should look rather ‘shaggy’ leave to Autolyse for 1 hour. Sprinkle salt on the top then spritz with a small amount of water & using your fingers press into the dough mixture then rest for 30 minutes.

Stretch & Folds:

You will need to stretch & fold 4 times with 30 minute intervals.

Refrigerate overnight

In the morning remove the dough from the fridge so as it can revert to room temperature which takes roughly 1-2 hours. Tip the dough from the bowl onto a lightly floured kitchen worktop & leave for 30 minutes. Flatten the dough & roll out lengthways to achieve a rectangle shape, this is to remove air bubbles (This may take a few rolls with rolling pin)

Bring the long edges to the centre & close the seam. Roll the dough & tuck the edges in as you go. Pinch the edges in & flatten the seam.

Place the dough in a greased 2lb/2.4g loaf tin. Leave the dough to rise to the top of the tin. (I keep mine covered with a moist shower cap)

Preheat oven to 200C/400F if you have a steam oven then that’s perfect if not use a hot water bath should be placed in the bottom of the oven before your loaf goes in. Cook for 20 minutes then reduce heat to 190C/380F for 25-30 minutes. If you have a thermometer check internal temp of loaf, it should read 200C/400F if not remove from loaf tin & tap the bottom it should sound hollow. If it doesn’t then put loaf back in oven (out of the tin) for a further 5 minutes. Place on a wire rack to cool completely.