This is the easiest loaf we make: no kneading, no shaping, just a tin and some patience.
| Ingredient | Amount |
|---|---|
| Wholemeal rye flour | 400g |
| Sunflower and pumpkin seeds | 150g |
| Sourdough starter | 100g |
| Water | 450g |
| Salt | 10g |
Stir everything together, scrape it into a buttered loaf tin, cover and leave overnight. Bake at 220°C for 20 minutes, then 190°C for 50 more. Let it rest for a full day before cutting.
New to sourdough? Start with how we feed our starter.
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