Wholemeal Sourdough
- Summer
- On the Side
There is nothing better than freshly baked bread right?
Ingredients
250g white flour
100g wholemeal flour
50g rye flour
6g salt
150g starter
225ml water
Method
Pre-heat the oven to 240°c.
Place the starter into the water.
Weigh out the dry ingredients and mix into the wet ingredients then leave to prove overnight
Knock back and place into Banneton (or a bowl lined with a clean, lightly floured tea towel)
Allow to prove for 3-4 hours in the kitchen
Bake at 240°c for 25 – 30 minutes, check if it’s finished by tapping the bottom to hear how it sounds. If it sound hollow then its ready!
In this recipe...
Spreadable
20
Salted Butter
15
Spreadable
20
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