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.
Twelve miles inland, on the river Tamsin, Ford Mill has been grinding grain since 1790. All of our wholemeal and most of our white flour comes from there.
Stone-ground flour keeps more of the wheat’s germ and flavour than roller-milled flour. It also behaves differently every season, which is why our bread changes a little through the year.
Ford Mill opens to visitors on the first Sunday of each month. Tell them we sent you.
Every loaf we sell starts with Morwenna, the starter Maya has kept alive since 2016. Here is how we look after her.
A starter that smells of nail varnish is hungry. Feed it more often, not less.