Seeded rustic loaf

 

400g organic, unbleached strong white flour

100g buckwheat flour

280g bottled water

100g sourdough starter

90g mixed seeds (plus 60g water)

20g rapeseed oil

2g baker’s yeast

10g kosher salt

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Roast the seeds in a shallow tray in the oven @ 200°C for 10 minutes.  Pour the water over the seeds and allow to cool.  * I use a mix of chia, poppy, sunflower, pumpkin, fennel, caraway and linseed but use what you like.  Put the flour in a mixing bowl.  Add the water, sourdough starter, rapeseed oil, seeds, salt and baker’s yeast.  Mix together well and knead the dough for about 6 to 8 minutes.  Leave to rise covered by a tea towel for 1.5 to 2 hours.  Take the dough out of the bowl and place on a lightly floured surface.   Flatten slightly into disc and fold 4 edges in to the centre and press gently together.  Shape into a ball and  leave the dough to rise on a greased flat baking tray or place in a well floured banneton for about 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 down the centre or a make a cross with a lame or razor blade.  Bake for 26 minutes.  Allow to cool on a wire tray, covered with a tea towel.

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