We hope you’ve been following along with our mini-series on Sourdough. These are incredible loaves and well worth the additional investment in time it takes to create them. In Part 1, we showed you how to get your starter going and use it to create an amazing rye sourdough.
In Part 2, we used the same starter to create a beautiful light and airy white loaf. In this third part, we again use our starter and create a magnificent seeded wholemeal loaf. As with the previous videos, this is a real step-by-step guide to creating an incredible sourdough bread at home and you’ll learn two new techniques; how to incorporate pre-roasted seeds into a loaf for an incredible flavour hit; and how to bake a loaf using a baking stone in the oven. At the end of it all, you’ll have a magnificent and delicious loaf for you and your family to enjoy.
200g Sourdough starter
350g Strong white Flour
150g Wholemeal flour
100g Mixed seeds
12g Sea salt
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To toast the seeds
- Preheat your oven to 200℃
- Tip all of the seeds onto a baking sheet lined with baking parchment. Place in the oven and toast for 5mins. Once done, remove from the oven and tip the seeds into a bowl containing 60g of cold tap-water. Stir with a spatula and leave for about an hour to cool by which time the seeds will have absorbed most of the water.
To make the bread
- Weigh out 200g of sourdough starter into the bowl of the stand mixer. Add in the flour and salt, mix together briefly and then add in all of the seeds followed by the water.
- Mix on a slow speed in the stand mixer, using a dough hook, until the dough comes together and then increase the speed to medium-fast and knead for 9-minutes.
- Turn out the dough on to an oiled surface (it will be very sticky). Use a scraper to shape the dough into a tight ball and place it in a lightly oiled bowl, cover with clingfilm, and leave to prove in a moderately cool room for 8-12 hours (overnight). Alternatively, you can scrape the dough straight into the oiled bowl.
- Once the dough has completed it’s first prove, and has at least doubled in size, turn it out onto a lightly floured surface and, again, shape into a tight ball. Line a banneton with some flour (we use rye flour) and place the dough, seam up, into the banneton. Cover with a linen cloth and leave to rise in a moderately warm room for 4-8 hours. (time for the second prove will depend on how active your starter was and the temperature of your kitchen).
- Place a steel baking tray or baking stone in the oven and preheat to 230℃ at least 40mins before you need to bake.
- Once the dough has risen to the top of the banneton, remove the steel tray from the oven and quickly flip the dough out of the banneton into the middle of the hot tray. Quickly slash the top of the loaf and place it in the hot oven. If using a baking stone we recommend turning the dough out onto an aluminium tray and placing this in the oven on top of the baking stone.
- Hit it with steam using your preferred method and immediately turn the temperature down to 210℃. After 5-minutes, turn the temperature down to 200℃ and bake for a further 25-mins.
- After baking, remove from the oven and allow to cool for a good 2-hours. Slice and enjoy this most wonderful bread.
Download the recipe as a PDF.
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