recipes

Sourdough wholewheat sandwich loaf with seeds
Makes 2 loaves
Ingredients
500 g Eureka white bread flour
500 g Eureka brown bread flour
800 luke warm water
180 g starter
22g fine sea salt
Formula
Mix starter (levain) early morning for baking late afternoon
Mix flour and water together (autolyse)
Leave for 30-1 hour before adding lavain (starter) and salt
Incorporate all the ingredience very well by mixing in machine for 3 min
Close dough with a lid and black bag, leave overnight in cool place
Next morning dough should be well rounded and bubbly
Turn the dough out with wet hands onto a floured surface
Divide the dough into two gently forming and shaping with minium force.
Leave to rest for 20 min
Prepare two loaf tins with non-stick spray
Gently shape your dough into tubes for your tins
Roll into mixture of semolina and seeds
Place into tins and cover with dishcloth
The bread should dubble n size
Heat oven to 240 Turn down temperature to 200-220 degrees
Bake for one hour