I made this bread ages ago. At the time, I decided to post the recipe but I never got around to it. I decided to because I don’t have a wholemeal sourdough post and I feel that means my Sourdough category is lacking. I know there are a few people out there who make their sourdough bread using my technique and I wouldn’t want them to go elsewhere looking for a recipe. 🙂 Continue reading
I love making bread. It is so simple to make and yet so satisfying.
The other day, our bread cupboard was bare so I thought I had better get to it. We don’t eat that much bread during summer but it is always good to have a loaf handy for a toasted sandwich for lunch or for vegemite on toast for breakfast.
This time, I felt like making something a little substantial with seeds in it. I also decided to give my rye starter a burl as I hadn’t used it for a while. Continue reading
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