100g Pearl barley flakes (or 150g cooked weight lightly cooked pearl barley or quinoa)
250g hot water
2 tbsp barley malt extract
2 tbsp molasses
1 tbsp linseeds
1 tbsp chia seeds
2 tbsp sunflower seeds
1 tbsp coriander seeds roughly ground
1 tbsp hemp seeds roughly ground
1 tsp caraway seeds
6g good salt
350g Shipton Mill dark rye flour
250g rye sourdough starter
Lightly cook the pearl barley or quinoa if using. Dissolve the molasses and barley malt extract in the hot water and stir in the linseeds and chia seeds. Add all the ingredients except the starter and stir well.
When the mixture is just body temperature or a little warmer then stir in the starter. Mix well with a dough hook or a big wooden spoon. Depending on how liquid your starter is, your dough could be quite loose. If it is very firm then add more liquid.
Put the dough into a large, well-oiled loaf tin and smooth down the edges with a spatula so it has steeply sloping sides. It looks pretty unpromising at this point - stay with it. Cover it and let it rise for around 8 hours or overnight.
Bake at 220C for 15 minutes and then turn the oven down to 195C and bake for another 25-30 minutes. Don't cut it while it's too hot, but just-warm is delicious!