Ingredients

2 parts white flour - Shipton Organic White Flour No.4

1 part rye flour - Shipton Organic Dark Rye Flour

2 parts mixed grains, malts and seeds - Shipton Cut Malted Rye Grains, Shipton Organic Malted Wheat Flakes, barley grains, quinoa flakes, rye flakes, millet flakes, sunflower seeds, pumpkin seeds

Salt - about 1.5% by mass

Sourdough culture - about 10% by mass

Enough water to bring it all together in sticky dough

Method

Mix thoroughly all the dry ingredients

Add the sourdough culture and mix through

Add water and combine into a sticky dough - the grains will absorb quite a bit of water so don't worry about adding too much water

Leave in a big bowl overnight

Tip out the dough & give a quick few folds and turns

Shape and place in proving basket & leave for 2 or 3 hours

Bake (preferably in a covered bread cloche) at 250 degrees for 30 minutes, down to 220 for 15 minutes. The timing will vary according to how large your loaf is. These timings are for a 2kg loaf. If not in covered cloche, bake at 220 degrees, to avoid burning