Seeded Sourdough Bread

Alan Reid, Red Beard Historic Bakery

Cook time 7 hours

Servings 3 loaves

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)

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.