The sad, awkward time between Christmas and New Year when no one quite knows what to do with themselves. I felt like I haven’t stopped baking and cooking since before Christmas! Although not much of it pictured or documented due to being eaten so quickly! Having not made sour dough for a while it was good to get back to it, my mum had bought a wheat sourdough starter from Wessex Mill. This starter makes all the difference to sour dough bread, your starter must have lots of air bubbles or the bread just won’t rise. The flour used for the bread also makes a massive difference in taste I always use a more premium flour when making bread such as the Wessex mill flour.
- 200g of Strong Wholemeal bread flour
- 175g of Wessex mill honey and seed strong bread flour
- 20g Flax seeds
- 70g Sunflower seeds
- 7g Salt
- 250g Sourdough starter
- 175ml Water
- Weigh out the flour, salt and seeds into a large bowl.
- Weigh out the starter and water and mix with the flour and seeds until it comes together.
- Knead the dough for about 10 minutes until smooth and stretchy.
- Place in a well floured bowl and cover with cling film and leave to rise in a warm place for 3 hours to 5 hours until about doubled in size.
- Knock back the dough and knead for a couple of minutes and then place in proving bowl or cover bowl at room temperature for 8 hours or overnight.
- Pre heat an oven to 200 degrees Celsius, place a baking tray in the oven to warm.
- Place the dough on a stone plate and using a sharp knife make a cross in the middle.
- Bake in the oven for 20 minutes until golden.