Hemp & seeded white flour sourdough
Adding in the seeds will make for more texture, and the small amount of rye will add in a little malty & nutty flavour, without making it to dense.
- 900g Plain Strong White Flour
- 100g Rye flour
- 30g hemp seeds
- 20g Each Sunflower, pumpkin & Linseed
- 15g Salt
- 625ml water
- 300g sourdough starter (100% hydration)
- Rye flour for dusting + few seeds for sprinkling on top
- Blend 500g of the Plain flour, all the sourdough starter and all the water in a larger bowl. Cover and leave to stand overnight – maybe just before you go to bed. This also helps with giving the sourdough its characteristic sour taste.
- Next morning place the seeds in bowl and cover with some warm water. Leave to stand for 2-hours and then drain.
- Meanwhile add in the rest of the flour along with the salt, just so that everything is well incorporated. Cover and leave to stand for 1 hour. The seeds will be added during the stretch and fold sequences, until fully incorporated.
- Then carry out a series of gentle stretch & folds, adding in the seeds as you carry out each fold, by gently pressing out the dough and then bringing the dough towards the centre, turning the dough & repeating, dust your surface with a little flour – not too much – this will help keep it from sticking. (Also wetting your hands will help as well, in the early stages of shaping the dough when it is a bit sticky.) Do four of these folds leaving approx. 30 min between each. You will notice that the dough has become easier to work with and has more elasticity. On the final fold shape, divide dough in two and shape each into a round ball, by cupping your hands and dragging the dough towards you. Keep turning the dough until you get a tight ball, sprinkle on more of the seeds at this stage, when it is still slightly moist.
- Place one in a glass bowl which has been rubbed with a little oil – this is to prevent the dough sticking – cover and leave overnight in the fridge, (or if you prefer and have the bowls you can prove both at the same time if you are planning to bake at the same time.) The other dough can be placed in a banneton seam side up, dusted well with rye or rice flour, or if you do not have one of these, use a glass Pyrex bowl lined with parchment which has been dusted with rye or rice flour and leave to prove for 90-120min in a warm place.
- Pre-heat oven to 240c/gas 9. Turn out onto the lid of a Pyrex bowl which has been dusted with rye flour, slash you bread with a sharp knife or a razor blade – this is to prevent your bread from bursting as it expands, I usually do a cross or four slashes in a square on the outer edges, for the loaf above i did a slit down the middle. Cover the dough with the glass Pyrex bowl and place into the oven. Cook for 30min’, remove bowl and bake for further 10- 15 min until nicely browned and sounds hollow when tapped.