Rye and Barley Malt Sourdough
This bread was a bit of an experiment, it’s the first time I baked this recipe, but it turned out such a success that I will definitely be baking it again! It is bursting with flavour – super seeds mix for the extra goodness and a touch of sweetness from the dried fruit. Makes 2 medium sized loaves (tin loaves) Dough : 250g rye starter (100%) 320g (+30g) lukewarm water 330g white bread flour 100g rye flour 50g roastedbarley malt 10g salt Seeds porridge : 100g sunflower seeds 50g linseeds 50g pumpkin seeds 50g dried fruit (raising, currants or cranberries) 100g warm water Prepare the porridge : toast sunflower seeds and linseeds in a preheated oven (180C) for 6-8 minutes. Combine with the rest of the seeds and fruit and add water. Leave for an hour until the water is absorbed. Dough : Mix all flours, including roasted barley malt, with starter and 320g of water. Mix well to make sure that all the water has been incorporated and all the flour is mixed in. Leave ...