Seeded Sourdough Bread

Alan Reid, Red Beard Historic Bakery
Cook time 7 hours
Servings 3 loaves

Ingredients

700ml water

850g organic plain flour

200g stone ground organic wholewheat or wholerye flour

1 cup or 150g of leaven (wild sourdough culture)

25g Pink Lake or iodised salt

300g mixed seeds (eg sunflower, linseed, sesame)

Seeded Sourdough Bread

Method

Soak seeds in 300ml hot water for 2 hours.

Meanwhile make a dough from the remaining ingredients – see method for plain sourdough bread.

After 2 hours fold the seeds through the dough until fully incorporated.

Prove (or rise) for another hour.

Tip dough onto woodend bench and cut into 3 equal lumps. Round up each lump and pace in a tin.

Prove for another 2.5 to 3 hours then bake according to the method for plain sourdough bread.

THIS RECIPE IS COPYRIGHT REDBEARD HISTORIC BAKERY AND NOT TO BE REPRODUCED FOR ANY PURPOSE.