Multiseed wholemeal and rye sourdough bread

This is a spin on the bread I made earlier this week, however I cut the white bread flour with rye and wholemeal and also doubled the amount of seeds. This gives it a much more rustic and nutty flavour that I didn’t get with the other recipe. They are both very well balanced in terms of taste, and can be eaten daily as they are not overly peculiar. To put it to the test, I made two and took one to my auntie’s for lunch and it was very much appreciated.


400g/21oz white strong bread flour
100g/3.5oz rye flour
100g/3.5oz wholemeal flour
400ml/14oz water
150g/5.3oz active natural yeast
6 tbsp mixed seeds
1 tbsp sugar
2 tsp salt


1. add flour, seeds and salt to a large bowl
2. measure out your starter, water in a jug and add the sugar
3. mix so that the starter is melted completely
4. add wet to dry and combine until you have a nice ball
5. allow to rest for 4 hours covered with a damp tea towel
6. punch down your loaf and on a floured surface fold all four sides towards the centre of the ball as if you were making a letter
7. then continue shaping from the top down to ensure you have a nice puffy ball
8. allow to rest for another 4 hours covered with a damp towel
9. preheat your oven to 220C degrees
10. cut the top of your bread with a sharp blade and sprinkle with some flour
11. transfer on to a baking tray lined with baking paper and bake for 40 mins
12. then take the loaf out and turn upside down
13. bake for a further 30 mins with the bottom up. this will ensure even baking and no uncooked bottom


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