Seven Seed and Grain Loaf
250g Matthews Cotswold Seven Seed and Grain Flour
40g White Rye Flour
140g Strong White Bread Flour
~110g active sourdough starter
275g lukewarm water
6g honey/maple syrup/barley malt syrup
Makes: 1 loaf
Prep time: 40 mins , plus proving time
Bake time: 37 mins
Flours used: Matthews Cotswold Seven Seed and Grain
- Whisk the water, honey and starter together until combined. Tip in the flours and mix by hand until fully combined and no dry spots. Do about 5 minutes of slap and folds on a clean surface until smooth, stretchy and less sticky. Cover and leave to autolyse for around 90 minutes.
- Then sprinkle the salt over the dough and add about a teaspoon of water. Pinch up to incorporate the salt before doing a set of stretch and folds followed by 5 minutes of slap and folds until the salt is fully incorporated and the dough has no slippery spots. Cover and leave to rest for ~30 minutes. Perform another 5 sets of stretch and folds at ~30 minute intervals.
- This step is optional if you would like a seeded crust for the loaf: arrange a variety of seeds on a clean dry surface in a pattern if you like but make sure the overall size is slightly larger than the base of your banneton. After the final stretch and fold, shape (using whatever method you prefer) and spray a little water over the top of the dough. Gently roll the dough across the seed pattern pressing down very slightly. Place in a banneton lightly floured with rice flour so the seeds are on the bottom and rest at room temperature for anywhere between 90 minutes and 2.5 hours depending on your ambient temperature. After around an hour of resting you can stitch the dough but this step is not 100% necessary. Ideally you want the dough to have grown by around 50% before placing it covered in the fridge for 12 hours or overnight.
- After 12 hours, preheat the oven to 230-250 degrees C for ~30 minutes with Dutch oven in the oven. While the pot and oven are heating up, place the dough in the banneton into the freezer for about ~20 minutes. After the oven has preheated, turn the dough out onto a sheet of baking paper or silicone bread mat and score as you like. If you want a detailed scoring design and have not opted for a seeded crust, I’d recommend using rice flour to dust with before using a clean, new and sharp razor blade to score the design you like. Place into the dutch oven and bake for 25 minutes with the lid on followed by ~12 minutes with the lid off with the temperature reduced to 210 degrees C.
- If you are using the 5 minute score method, take the loaf back out after 5-7 minutes of baking and re-score along the line you want the main expansion to occur then put the lid back on, return to the oven and continue baking as normal. Let the bread cool for at least 30 minutes before cutting.
Thank you so much to Sam @south_african_baker for providing this recipe. If you’d like to see more, please visit their Instagram page.