- 100g sourdough starter
- 320ml water (room temperature)
- 525g Strong White "Shipton Mill" Flour
- 1 tsp salt
- 1 tsp white granulated sugar
- 200g sunflower seeds
- 150g linseeds
- 50g millet seeds
In a large mixing bowl, whisk up the sourdough starter with the water, to make a smooth, runny mixture.
Gradually mix in the flour to make a sticky dough.
Add the salt, and knead the dough roughly for about 30 seconds.
Return the dough to the mixing bowl, cover and leave in a cool (c15 C) place for 2-3 hours (or longer in a colder place or if the sourdough starter has come from the fridge).
After the dough's initial rise, gently toast the sunflower seeds in a dry frying pan until gold brown.
Take the dough of the mixing bowl, and knead on a clean, flour-dusted work surface for about 2 minutes.
As you knead the dough, work in the toasted sunflower seeds, the linseeds and millet until they are evenly distributed through the dough.
Shape the dough into a rough baton, and place into a lightly oiled non-stick baking tin to prove.Leave the dough to prove for 2-3 hours or until at least doubled in size.
Pre-heat the oven to 180 C. With a sharp blade, cut a few diagonal slashes across the top of the (risen) dough.
Bake the loaf for abound 50 minutes or until the top crust is golden brown.
Leave the loaf to cool on a wire rack.