Seeded country loaf

450g strong, unbleached white flour

50g rye flour

275g bottled water

80g mixed seeds (plus 60g water)

100g sourdough starter

20g rapeseed oil

2g baker’s yeast

10g kosher salt

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Roast the seeds in a shallow tray @ 200°C for 10 minutes.  Pour 60g water onto the seeds and allow to cool.  Put the flour in a mixing bowl and add the water, sourdough starter, seeds, oil, salt and baker’s yeast.  Mix together well and knead the dough for 6 to 8 minutes.  Leave to rise covered with a tea towel for 90 minutes to 2 hours.  Take the dough out of the bowl. Shape into a disc and fold over 4 edges to the centre, turn over and mould into a ball.  Cover with a tea towel.  Leave the dough to rise on a greased flat baking tray or a well floured banneton (seam up) for 1.5 to 2 hours or until it has doubled in bulk.  Pre-heat  the oven @ 220°C with a shallow tray of water at the bottom of the oven to create steam.  Brush with rye flour and slash, as desired, with a lame or razor blade.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.