Baker: Sophie Carey

Makes: 2 Loaves
Prep time: 24 hours
Bake time: 1 hour
Flours used: Stoneground Wholegrain Dark Rye


  1. Make the preferment by mixing all ingredients until combined, and leave in a large bowl covered with cling film. In a separate bowl pour the boiling water over the seeds and cover. Leave both out on the counter overnight
  2. The following day, mix the preferment with the rest of the ingredients for about 6 minutes - the dough will be sloppy and wet, almost like a thick cake batter
  3. Leave to rest for 20 minutes
  4. Grease your loaf tins and coat the sides and base with rolled oats and assorted seeds. Divide your dough evenly between the two tins and top with more seeds/oats. Leave to prove again for 40 minutes
  5. Bake at 230 degrees celsius for 40-50 minutes and then leave to cool overnight

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