My foray into sourdough ciabatta is over, for the time being. Whilst I was so diverted, all the seeds and grains I had previously bought had been ignored. It was time to get them out and make something healthy and virtuous.
This recipe is vaguely based on Yoke Mardewi’s multigrain sourdough bread from her book, Wild Sourdough. I have made this recipe in various guises quite a few times. It calls for 300g of soaked grains and/or seeds (fresh and roughly crushed). You can use whatever you like. At times, I have used a combination of oats, barley, chia, quinoa, linseed (flax) and/or sunflower seeds but this time I chose a simple wheat bread. I also changed Yoke’s wholemeal to bread flour ratio – I didn’t want my bread too heavy. Continue reading