Seeded trio of flour bread 

 

200g strong, unbleached white flour

150g buckwheat flour

150g khorasan flour

320g bottled water

120g sourdough starter

20g olive oil

35g linseed

10g chia seeds

15g pumpkin seeds

3g baker’s yeast

10g kosher salt

 

Fry the linseed in a pan (with no oil) until the seeds start popping.  Pour 100g of the allotted water onto the seeds, stir and allow to cool.  Put the flour in a mixing bowl with the rest of the water, sourdough starter, linseed, chia seeds, pumpkin seeds, olive 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.  Leave the dough to rise on a greased flat baking tray or place in a well floured banneton for 1.5 to 2 hours or until it has doubled in bulk (Cover with a tea towel).  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.

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