Makes 2 loaves
Ingredients:
- 220g strong white flour
- 40g rye flour
- 70g sunflower seeds, soaked overnight in 110g cold water
- 50g malted rye, soaked overnight in 110g boiling water
- 150g rye sourdough starter
- 10g salt
Method:
- Put all the ingredients in a bowl and mix together by hand to form a rough dough
- Knead the dough on a lightly floured surface until it can be stretched out thinly enough to start to see through it
- Place the dough in a lightly oiled bowl and cover with a cloth. Allow to prove at room temperature for 1 hour
- Fold the dough – bring in the sides to the middle first, then fold both ends into the middle
- Place the dough back in the bowl (seam down) and cover again. Prove for another hour or until the dough has doubled in size
- Divide the dough in two and turn it over to form a ball in your hands
- Place each ball in a floured proving basket or bowl and cover with a cloth again. Allow to prove for one more hour or until the dough has increased by another third
- Preheat the oven and baking tray, skillet or casserole to 230°C
- Turn the dough out onto a floured peel or your pre-heated baking tray and slash the dough with a sharp knife
- Transfer your dough to the skillet or casserole, or leave it on the tray, and bake for 35-45 minutes until crusty and golden brown. If using a casserole, you can use the lid to trap steam and help form a crust in the first 15 minutes of baking (remove after this time). Once baked, the loaves should sound hollow when the underside is tapped.
To learn more, take a look at our pieces on creating your own sourdough starter and how to maintain it.