Bread Shed Sourdough Rye Bread

Name: Bread Shed Sourdough Rye Bread
Cuisine: Northern Europe
Ingredients: 675 g tepid water; 336 g plain flour; 75 g black treacle; 96 g melted butter; 180 g white sourdough starter; 375 g rye starter; 90 g rye flakes; 336 g rye flour; 54 g sunflower seeds; 90 g wheat flakes; 54 g flax seeds; 54 g poppy seeds, plus extra to decorate; 33 g salt

Preparation info

Makes
5
Mini Loaves

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

A brilliantly versatile recipe. The uncooked dough can be stored in an airtight tub in the fridge for up to a week so that you can bake one or two small loaves as you need them. This bread has built up an enthusiastic following in our farm shop.

Ingredients

180 g white sourdough starter
375 g rye starter

Europe
Ireland
Bread
Vegetarian

Method

Put the white and rye starters and the treacle into a mixing bowl and mix to combine.

Melt the butter so that it is completely liquid, then add it to the tepid water and combine with the starter/treacle mixture in the mixing bowl.

Mix together all the flours, flakes, seeds and the salt, then add to the water and starter/treacle mixture and stir to combine. The dough should have