Traditional Finnish sour rye bread is made with 100% dark rye flour. I have added a little wholemeal spelt flour to this recipe, which appears to help with the rise, without compromising the lovely rye flavour.
A favourite everyday bread in our house, enhanced by einkorn flour, with creamy crumb and robust crust
Lovely wholemeal loaf with added crunch, makes great toast and jam or marmalade.
A yummy sourdough recipe from a relative of mine who has been baking sourdough bread for almost a decade! Guaranteed to be delicious!
A delicious combination of Shipton flours and seeds. This sourdough loaf is a blend of 90% Shipton Traditional Organic White Flour and 10% Barley Flour. It also has Shipton's 5 seed blend. The seeds add a toasty crunch and the combination of flours make a fabulous soft-ish crumb. It really is delicious. The dough was retarded overnight in the fridge. This is one of the loaves I teach at Learn Sourdough www.learnsourdough.co.uk
This is a lovely, rich flavoured bread. I adapted two excellent recipes to develop the recipe - one from the internet (link:https://www.seitanismymotor.com/2010/02/100-percent-rye-bread/ ) and the other from "The Extra Virgin Kitchen" by Susan Jane White. It has a more open texture than is usual for a 100% rye bread. It keeps well, and I think the flavour improves with keeping. Toasting it lightly brings out the flavour and it goes well with soft cheese, air dried ham or smoked salmon. My sourdough starter is 5 years old and is yeasty, not particularly sour-smelling. Unless it is very important to you for it to be 100% rye, without any wheat, you could use any sourdough starter. I find feeding the starter the day before using it, and keeping it at room temperature for several hours on the day, makes the bread lighter. This quantity of ingredients makes 2x1kg(2lb) loaves - I halve them and freeze. Have a go, experiment and enjoy!
Tasty and very airy
A tangy, chewy and very satisfying dark pumpernickel bread. Try it with tasty cheese and German beer.
A delicious sourdough using a poolish pre-fermentation http://stwig7.wixsite.com/bread
delicious either sweet or savoury and so easy to make
This loaf is made using 40% Khorasan organic wholemeal for a light wholemeal loaf with a sweet wheaten flavour. The dark rye leaven introduces a subtle sour note.
simple sourdough bread, tested and regularly made. no kneading as time is your friend here, priceless result.
Sourdough Rye Bread German Style Using Organic Dark Rye Flour - Type 1370 (603)
Beautifully light and fluffy sourdough crumpets..made with the discarded starter. What's not to like! You will need poaching rings for this recipe.and a flat griddle plate or heavy bottomed frying pan.
Delicious, chewy, crunchy & full of flavour sourdough loaf. My go-to recipe!
Whole grain Rye sourdough bread but with the lightness of Spelt and yummy seeds! So easy to make, no kneading or folding.
Crunchy and super tasty sourdough bagguetes.
Made with sourdough starter, very morish, freezes well, best with all organic ingredients.
The little brother of a sourdough bread.
This is sourdough pizza, that ruin for us eating pizza anywhere in restaurants. It maybe need little bit of time with planning due to fermentation time but it is worth it
Low in gluten, very healthy, fantastic taste,
A tasty rustic farm house loaf with an overnight prove that uses both yeast and sourdough starter. Recipe can be doubled to make 4 smaller loaves.
70% Hydration sourdough slicing loaf with rye, baked in an oblong covered baker/cloche - the perfect shape for the toaster and for sandwiches. It has an open crumb but is not so holey that the toppings fall through!
Shipton Mill's amazing Sunflower & Whet Flour delivers a delicious soft sourdough with a crisp crust and an open crumb. It is one of my most popular breads at the Roundhay Bakehouse.
If you've always wanted to make sourdough but are afraid to try, this is the recipe for you! Because of its high hydration, this loaf is simple to make with a hand-held mixer and dough hooks. It uses only the simplest ingredients (flour, salt and water) and tastes delicious. The texture is chewy and the crust is crisp. It smells delectable when it comes out of the oven. The recipe is adapted from Sam & Sam Clark's fabulous book, Moro: The Cookbook.
This is my perfect sourdough recipe, it makes always perfect loaf and you can add additional flavours between stretch and fold process. The crust is crunchy and soft white airy bread inside, the flavour is delicious, with or without olives.
A 76% hydration, no knead, sourdough bread made with organic spelt and organic bread flour
Delicious east coast style bagels
Tasty and crispy sourdough loaf
Very easy to make pizza with a long fermentation
A wholemeal loaf made with only flour, salt and water: what could be more wholesome?
This bread is made from rye flour and sourdough with just some water and salt. High in fibre, wheat free and perfect as toaster with soft cheese or smoked salmon.
This delicious sour-dough bread is made with equal quantities of organic light rye, organic malted flour and organic white spelt flour. For a rustic effect dusted with organic semolina flour.
Sourdough loaves using what I could find in the pantry. Sometimes you don't have time to find something specific but just go with what is there. The bread has just enough malt loaf flour in to give it a soft malty "stickiness" that loves butter. the (unsoaked) pumpernickel gives it an extra bit of crunch. The quantities are about right - worked backwards - the important thing is a soft flexible dough that kneads easily without sticking to the surface. It was a slow rise partly due to the kitchen being a bit cooler than usual, snowing outside!
Sometimes you need something special! Whether you'll have this bread for breakfast or during a meal, the unique taste is going to stay with you. Enjoy!
A delicious way to use up extra sourdough starter
Easy, luxurious, taste sensation pancakes, little effort needed, prepare night before and cook in the morning for a warming winter breakfast. Add maple syrup and a dusting of icing sugar and its heaven.
Great with cheese, not too sweet for sandwiches and perfect just toasted with fresh dairy butter - what's not to love!
A delicious rye-infused sourdough made with 50% pre-ferment over 24hrs.
I love to eat and bake all kinds of bread, so I thought I would start off my first post with the quintessential French sourdough bread.
Slow fermented wheat and rye sourdough bread
A moist loaf full of flavour from the hazelnuts and spice mixed with the sweetness of the prunes. Versatile with sweet toppings as well as savoury.
Wet dough bread made with white unbleached flour, wholemeal rye flour and wholemeal spelt flour at 82% hydration
Crunchy almost white loaf that is a doddle to make
Crisp French Style Baguettes
Jalapeño and Cheddar Sourdough, cheesy with a little heat
Tasty slow rise sourdough loaf
Light & Airy, Crispy White Sourdough Loaf
Perfect, easy and delicious sourdough bread, packed with seeds and toasted flavour.
A healthy sourdough bread baked in a metal casserole dish
Perfect bread for the autumn, although it can be prepared all year round as long as you find pumpkin. Really great along a good blue cheese.
This classic roll is usually found in every shop in the west coast of Scotland: a crispy exterior; soft, fluffy interior and perfect with lorne sausage and tattie scone! Traditionally, these rolls are not risen via the use of a wholemeal leaven but this adds a flavour that is irresistible and provides health benefits to this humble roll.
German style wholegrain rye bread. Great with savoury toppings or toasted with honey.
Wondering what to do with a lot of active rye sourdough starter I experimented with using it in combination with Organic Three Malts & Sunflower Brown flour. The following recipe involves preparing a sourdough starter/production sourdough the day before baking the loaves. This recipe combines using natural yeast in the starter with using some active dried yeast when it comes to baking the loaves. This combination helps me produce a couple of loaves with a nice texture and flavour when there’s not enough time to work through all the usual processes needed to produce a ‘pure’ sourdough loaf.
Great recipe for a large 1.85 kg sourdough from sourdough expert Vanessa Kimbell, a cold overnight prove then cooked in a bread cloche this recipe gives fantastic results, especially when using Shipton Mill untreated organic No 4
Produce the most delicious sourdough bread every single time!
French sourdough bread
A delicious way to use up extra starter.
This uses a mixture of organic white flour, wholemeal and light rye to make a delicious savoury loaf - that is also amazing with cheese or marmalade!
This makes a nutty, flavoursome, well keeping loaf. The recipe makes 2 loaves @ 700g each. Although not essential, the method is spread over 3 days to increase flavour and provide flexibility with “normal” life. Dutch ovens are used for baking, but anything which gives a solid blast of heat and traps steam for the first half of baking would work just as well.
After many years of prevarication, I finally succumbed to the pull of sour dough! This recipe is very straightforward to make sour dough, the only thing you need is time for proving! This recipe uses the 'sponge' method. This recipe is certainly not mine, it comes from the River Cottage Bread book. If you want a good general introduction to bread making, of all types, this book is a fantastic place to start. This bread takes about 36 hours to make. You will have to make a sour dough 'starter', which, if you have not got one already, needs to be started a week before this recipe. This sounds a lot of time and hassle, but once your starter' is going, it really is no trouble at all. I used the starter recipe from the River Cottage bread book. The starter 'recipe' is included at the bottom of the recipe.
A fabulously easy, no kneed loaf using dark rye flour and cracked rye pieces - based on a recipe by Trine Hahnemann. (NB: this loaf also uses white flour to lighten the texture slightly.)
Makes 2 crispy loafs with soft insides - nice texture . Made with no dairy products
Dark, delicious, easy-to-make rye sourdough. Ideal for working people; start it in the evening, eat it for breakfast. I use a mixer with dough hook, but I guess you could equally hand knead it. No, I haven'the forgotten the salt; I don't usually put any in my loaves.
Healthy oats cookies with desiccated coconut , chia seeds, flaxseeds, dried cranberries and figs..... I make these cookies all the time , my kids love them.
A lovely naturally leavened bread with a mix of bread flour, whole wheat and whole rye. Makes a great sandwich loaf. While this was inspired by Emmanuel Hadjiandreou's "Levain di Campagne" I have incorporated numerous changes of my own to produce a wholly different loaf.
... et voila!
You need a sourdough starter for this one and I make it the night before for the following day's evening meal- but it's worth the effort and rarely lasts until it's cold
75% hydration sourdough baguettes. They are airy but chewy and elastic. They develop a lot of flavour (non-sour) from the long cold levain fermentation. Still learning, but very pleased with the results.
A deliciously simple and quick loaf from your bread machine using sourdough starter: great when you haven't got time or patience to work out a loaf with your hands. A recipe inspired by the Eastern European style of sourdough bread. Ideally made with Shipton Mill Light Rye flour. Tested and tried on Panasonic breadmaker (SP - ZB2502) but should work well on any other quality bread maker.
Pane di Altamura is a bread made with durum wheat from the Altamura region of Provincia di Bari in South East Italy. Made from Semola Rimacinata (re-milled semolina), and is naturally leavened, its characteristics are a thin dark crust with a lovely soft yellow crumb.
A lovely light white sourdough loaf with a good crust made using a wheat leven so it has a very small proportion of wheat in it. I have been making this for myself for a few months now and I find that although I am intolerant of wheat I can eat this regularly.
Traditional danish rye
A moist, nutty flavoured classic sourdough. Inspired by Richard Bertinet who, through his books has taken me onto a different level with bread making.
This is a variation on the sourdough bread recipe taught at the E5 Bakehouse bread master class in Hackney, London. A very moist dough with a great open crumb and superb crust. Best made using a regular stretch and fold method with wet hands each time, plus a slow overnight proving in the fridge to give the bread its open crumb and depth of flavour. The cold proofing also helps the dough hold its shape while transferring from the bowl via the peel to the oven. (Don’t worry about putting straight into the oven from the fridge. If the oven is at max heat - approx. 250c - then it will spring up beautifully.)
Sourdough croissants made and ready to bake in the morning for breakfast on day 3 (no commercial yeast)
A tasty loaf with a pleasing texture using Italian White 00 Flour (118)
Easy to remember recipe for a classic bread....crisp crust, slightly chewy centre...fabulous toasted and covered in butter !
light, soft, flavorful bread with just enough wholemeal to entice even those who usually turn away from brown bread.
This one is a regular favourite at our house.
Crushed green coriander seeds and chopped dried black olives add tasty flavours to this rye sourdough loaf, great with cream cheese
36 Hour, cold fermented, White Sourdough, 70% Hydration. This is a delicious soft crumbed loaf that is designed to fit around your normal life.
I know white bread is frowned on but as someone who loves any kind of bread, I love this white crispy loaf made with Shipton Mills's Canadian strong bread flour
Russet red-brown buckwheat loaf made distinctive by the addition of roast buckwheat flour. Bake a dozen and you could build your own Stonehenge. Or Breadhenge. The menhir (standing stone) shape is easily made before the final proof. I love it when your own take on a bread is the latest addition to a chain that extends back into the mists of time. In this case, I was inspired by the Farine blog (http://www.farine-mc.com/2015/05/meet-baker-eric-marche.html) article about Breton-based baker Éric Marché. In the blogpost MC writes about how M.Marché roasts a small percentage of the buckwheat flour in his menhir-shaped loaves. I’ve never been a huge fan of buckwheat bread, but this sounded worth a try. It was. It’s a great idea. Delicious. This is my version of Éric Marché's loaf, using, as a template, Dan Leader’s Buckwheat Bâtard recipe which, apparently, he adapted, in turn, from an Éric Kayser recipe. Anyway, I hope I've done them justice. Alternatively, substitute half the strong bread flour for wholemeal and you'll get a darker loaf more akin to M.Marché's original. Great with cheese or cured meats.
I have kept a wheat leaven on the go for nearly three years now. I use it to make all sorts of everyday bread. It gives a lovely texture and flavour but is not too tangy.
A friend emailed me from holiday saying that she had enjoyed this loaf where she was saying. I took up the challenge to devise a recipe and came up with a delicious loaf which can either be eaten as savoury or sweet, has a lovely aroma and toasts well too.
A hearty, sweet and delicious dark rye bread for savoury toppings or breakfast
Delicious savoury loaf lovely with feta cheese
delicious crusty nutty taste
A sourdough loaf that is mainly white flour but with wholemeal additions to give flavour. These loaves have been devoured by recipients, even children as young as 3.
Rye bread made with Sourdough starter
Soft and Crusty, perfect for sandwiches
using dried porcini mushrooms and chopped Moroccan dry black olives and a mixture of Shipton Mill organic flours with a sourdough starter this loaf was a great success.
Just delicious! Mix of three flours and addition of chopped rye makes this bread one of a kind. I ate the whole loaf in one go!
A tasty sourdough that's great for toast, with soups and just buttered!
A light open texture loaf with plenty of flavour
One step on from my no-knead sourdough, the extra time spent kneading improves the crumb.
Perfect breakfast bread, soft, buttery and with chocolate chips. What's not to like?
Not quite pumpernickel, but slices smoothly. The cornmeal rounds off the tang of the rye. "For persons of sedentary habits and dyspeptic turn, no food is more wholesome" as quoted in 'The Philosophy of Housekeeping by J.B. Lyman (1869).
Very healthy sourdough bread, with exceptional taste of black onion seeds. Not a fan of onion? Linseed, sunflower or pumpkin seeds can be used instead.
A simply gorgeous golden slightly nutty tasting 'Mighty White' sandwich loaf that takes about 15 minutes of your time!
Italian biga acida/sour dough, using Italian '00' flour and strong bread flour. Based on a recipe from Dan Lepard and Richard Whittington 'Exceptional Breads'. The original recipe called for the inclusion of honey which made the bread too sweet for my taste. I have made this without honey and it works well and suited better to my personal taste. I replaced the wholemeal with spelt and used strong Canadian bread flour. Allow 5 days to make this bread. On the day of baking it could take up to 8 hours from the first kneading until the loaves are ready to go in the oven.
Easy sourdough prepared in mixer in 10 min
This recipe makes two loaves and involves very little hands-on time. It just uses great quality flour and slow fermentation to create an outstanding flavour and texture! More importantly it has just three ingredients and is free from any chemicals, additives and improvers typically found in mass produced supermarket bread! This recipe is for your life, not shelf life!!
This sourdough bread includes 10% spelt flour and seeds, which give it a great flavour while keeping the crumb texture pretty light. Also excellent toasted, on the second or third day!
A lovely sourdough loaf with a hint of local (to me; Devon!) honey. Made with a blend of Shipton Mill white and wholemeal spelt flour.
This is a variation on Richard Bertinet's Bacon and Red onion bread but uses smoked cheese (thus suitable for some vegetarians) and is fortified with sourdough batter. It makes lovely toast and would be great with a hearty soup.
An exquisitely flavoured rye sourdough, which was a softer, lighter loaf than I expected.
This interesting bread is made with a 100% khorasan sour dough starter and 100% khorasan flour for the final bread. It was a bit of an experiment but I liked how it turned out with a strong flavour and reasonable crumb. I based this recipe on the spelt leaven in Andrew Whitley's book 'Bread Matters' replacing the spelt with khorasan.
One of my favourite loaves with a subtle taste of rye, sour notes from the leaven and great texture from a long rise.
Sourdough loaf with Crispy Crust that you can hear crackling when removed from the oven. I make this when I'll be out all day, or overnight.
An easy sourdough bread
A lovely tasty White loaf with a touch of Rye and sour.
A delicious loaf in 10 minutes (if you ignore the waiting and the cooking time!), great for busy people.
85 percent Hydration Sourdough Ciabatta
A great crusty loaf with aerated chewy crumb.
A hearty and sweet bread for the dark autumn nights
Healthy, Low GI, Delicious Muffins
Seeded sourdough loaf
Wholemeal bread baked in a slow cooker
Confused by ferments and starters? We get lots of email enquiries and posts on our Facebook page about this subject. We thought it was worth a Focus of its own for anyone else out there confused by the issue.
Easy to make sourdough bread . The roasted pumpkin seeds add a beautiful rustic flavour.
Dark rye bread
Think it's impossible to bake a 100% wholegrain loaf without it turning out like a brick? Julio Hevia attempts to prove you wrong.
Wild in more ways than one this intriguing loaf includes the fabulous Bath Ales' "Wild Hare".
aka Sandwich Bread
A flavourful loaf that we especially like for breakfast
A delicious earthy flavoured bread
We love these little close textured loaves flavoured with herbs and cheese. They look beautiful and are a real talking point.
Recipe by Julio Hevia. An advanced recipe for keen bakers looking to extend their sourdough prowess!
A rye sourdough recipe by Julio Hevia. An advanced recipe for keen bakers looking to extend their sourdough prowess!
Grainy and seedy
A french-style country bread made with a wheat sourdough
A great use for that extra sourdough starter we all hate to throw away.
Not at all common, but uncommonly good, especially as a sourdough. The one pictured I made in Tuscany and it has just emerged from the wood-fired oven, with a characteristic scorch. The base is local flavoursome flour, wholemeal stone-milled and biodynamic, and is a sourdough.
This is of course an approximation and no historical accuracy is implied…but it is close to the original(s) and one of my favourite breads
Very traditional, caraway flavoured sourdough buns, filled with cider soaked fruit.
Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!
Pot baking offers a very different approach to baking. It is a simple, low-input method that produces excellent results. Give it a try and your baking just may be transformed!
Patrick Singmin's procedure
This is white-ish or slightly brown/freckled as the recipe employs the 100% wholemeal leaven. This is a great combination and gives good colour while still being clearly a white loaf.
Wholemeal wheat sourdough bread is the essence of sourdough breads. It is the most tasty with the highest nutrition.
This process aims to produce a 500g sourdough starter for use in home baking. You may wish to adjust the quantities to suit you own needs, but if you stick to the relative proportions used here, you shouldn’t have a problem.
Perfect for making when you have too much Mother
A white sourdough loaf incorporating light rye
traditional sourdough bread made in a bread maker
A great bread for toasting.
A consistent and forgiving starter, which produces great flavoured breads.