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Seeded White Sourdough Bread


  • 100g sourdough starter
  • 320g water (room temperature)
  • 525g Shipton Mill Seeded White Flour
  • 1 tsp salt
  • 1 tsp white granulated sugar


  1. Mix the water and sourdough starter together to a runny batter
  2. Gently mix in the flour to make a sticky dough.
  3. Add the salt and knead the dough well for about 5minutes
  4. Return the dough to the mixing bowl, cover and leave in a cool place for 2-3 hours
  5. When roughly doubled in size, gently “knock back” the dough with a light knead
  6. Shape the dough into a “baton”, and place into a lightly oiled non-stick baking tin for a final prove
  7. .Leave the dough to prove for 2-3 hours or until at least doubled in size.
  8. Pre-heat the oven to 180 C. With a sharp blade, cut a few diagonal slashes in the top of the dough.
  9. Bake the loaf for abound 50 minutes or until the top crust is golden