6 Seed Sourdough Bread

This beautifully blistered sourdough loaf, crusty and bronzed on the outside, with a soft, airy crumb, is studded with six toasted seeds. It delivers a nutty aroma, gentle crunch, and that perfect balance of tang and warmth in every slice. 

Rustic, nourishing, and effortlessly elegant, it pairs perfectly with salted butter or a sharp cheese — the sort of everyday luxury that reminds you to slow down and savour the simple things. 

6 Seed Sourdough Bread

Ingredients:500g six seed flour330ml cold water160g starter1 tsp salt

Method:

Feed your starter in the morning, equal quantity flour to water. Leave this out for a few hours until its grown and is bubbly.

Once starter is ready, in a large bowl mix all your ingredients together until everything is incorporated. Cover with cling film and leave out overnight, (minimum 12 hours).

Preheat oven to 240c, place a tray with boiling water on the bottom shelf of the oven, (this creates steam for a crusty bread).

Once oven has heated up, line a tin with parchment paper / cake liner and pour the dough into the tin. Make a few cuts into the top of the dough with kitchen scissors. Turn the oven down to 220c and place the tin in the oven. Bake for 1 hour.

Once ready take out the oven and place on a wire rack to cool down.

Enjoy.