Sourdough rye & wholemeal loaf

Makes 1 loaf. Takes 2 days.

Ingredients

• 100 gm sourdough starter
• 225 gm water (35 C)
• 150 gm rye
• 150 gm wholemeal
• 6 gm salt
• 30 gm mixed seed

Method - Day 1

Prepare starter.

Method - Day 2

• Butter the tin
• Warm water
• Add starter to bowl, add water and mix
• Add both flours and seeds and mix
• Put on bench but don't knead, just mix it well (it shouldn't be too sticky)
• Spray dough & hands with water and shape into loaf and put in tin
• Kick off kettle, when done pour a little bit of water in bottom oven tray (cold weather only)
• Put tin in oven, rest for 4 hours
• Bake 40 mins @ 200 C with steam

Notes

31/5/2023

Turned out great. Used 138 gm of starter but doesn't seem to matter. It cracked on top so next time try a slash.