Sourdough Seed Loaf

Ingredients

• 237 g Rusticus
• 354 g brown bread flour
• 7 g salt
• 120 g seed mix (see notes)
• 120 g boiling water
• 235 g warm water
• semolina or rice flour for dusting

Instructions

1. 1

   Boil kettle, add seeds to bowl and pour over 120 g of boiling water. Set aside to cool to room temperature

2. 2

   Cut Rusticus into cubes add 235 g of warm water and leave for 15 minutes to float then blitz with stick blender

3. 3

   Add seeds to Rusticus and mix to incorporate

4. 4

   Whisk flour and salt together in a separate bowl

5. 5

   Add seed mix to flour mix and blend to a shaggy mass

6. 6

   Cover and leave to prove until double in size

7. 7

   Place in fridge overnight for slow ferment

8. 8

   Next morning, take out of fridge and shape into a loaf

9. 9

   Line a 900g to 1 kg kilogram loaf pan with baking paper and place dough seam side down into loaf pan - dust with semolina flour

10. 10

    Proof for further 2 to 3 hours or until well risen

11. 11

    Preheat Dutch oven in oven at 230°C for 45 minutes

12. 12

    Place loaf pan inside Dutch oven, add a cup of ice blocks and cover with lid

13. 13

    Bake for 30 minutes, removed lid

14. 14

    Turn oven temperature down to 190°C and bake for a further 20 to 25 minutes (96°C)

15. 15

    Remove from pan and place loaf on wire rack to cool for one hour before cutting