Seeded Rye Sourdough Loaf.. Been a while since I post from here so much to catch up...

Ingredients

Day 1 – Pre-ferment

-50g active rye starter 100% hydration

-100g Whole Rye flour

-120g cold water 5-7c deg

Seeds

-100g Pepitas,Sunflower and sesame seeds +

- Boiling water

Day 2

-Pre-ferment as above

-25g Whole Rye flour

-50g Whole Wheat Flour

-175g Bread Flour

-7g fine sea salt

-30g molasses (black treacle)

-150g Warm Water

Method:

Day 1

- Mix flour, water and starter with cold water and leave for 12-14 hours

Day 2

- Add boiling water to your mixed seeds, soaked for 30 minutes then drain.

- Prepare your tin, Put oil in your tin and baking paper. 24x14x8 cm

- In a seperate bowl add all ingredients and mix well, rest for 1 hour

- Pour mixture to your prepared tin and add a hand full of seeds the press it down. 

- Leave to proof for 2-3 hours until volume has increased. 

- Halfway thru your proofing pre-heat oven to 250c Deg and bake for 20 minutes and 40 minutes at 180c deg