How incredibly satisfying is to make your own bread at home? Here is for you our special wholemeal multi-seed SOURDOUGH BREAD RECIPE


700g strong bread flour
150g multi-seed & multigrain flour
150g wholemeal flour
200g sourdough starter
750ml water
23g salt

Mix all the water with the flours in a plastic bowl, cover with cling film and leave it for an hour at room temperature (auto-lyse). After this time add the starter. Another 30 minutes rest and after this time add salt and mix it thoroughly. Fold the dough every 45 minutes for about 2 hours. Leave it at room temperature for 6 hours (bulk fermentation). Shape it and transfer over to the fridge (6C°) for 12 hours. Bake it in a preheated dutch oven pan with the lid on at 250C° for 20 minutes, take the lid off and bake for further 25 mins at 230C°

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