250g organic seeded white bread flour
150g organic stoneground wholemeal flour
200g light rye flour sourdough starter
Approx 200ml water
A handful of seed mix (your choice of pumpkin, sunflower, flax, poppy etc)
I make this in the evening to be baked the next day.
Mix all the ingredients except just 3/4 of the water together. Keep adding water gradually until you have a fairly sticky dough.
Leave it for half an hour in the bowl with a damp tea towel over the top.
Knock back and fold for about 30 seconds and then leave again for 2 hours. The dough should look smooth at this point.
Fold again and then place in the fridge overnight in the bowl with a damp towel over.
Bring out of the fridge and fold again for 30 seconds in the morning and then shape into an oval. Scatter semolina over the base of a large le Crueset dutch oven (to stop sticking) and place the dough in. Cover with the damp tea towel and rest for another two hours or so until it has doubled in size and still rebounds when pressed.
Very lightly spray with water and then make a slash along the full length of the loaf at about a 35 degree angle and about 1.5cm deep. press seeds along the edges of the slash for a decorative look and extra nutty flavour. Or just sprinkle with flour before slashing for less mess when you slice!
Place in a cold oven with the lid on the oven and then turn the oven on to 230 degrees C. Cook for thirty minutes and then take the lid off (the exciting bit!).
Cook for another 10-15 mintues at 220 degrees until the loaf looks a dark golden brown. Leave till cooled on a rack if you can before slicing as this imroves the flavour and keeps the moisture in.