Wholewheat Sourdough


Wholewheat Sourdough with Seeds and Seaweed
Recipe by Alex Gooch

500g Wholewheat Bread Flour (I used half April Bearded flour from Felin Ganol)
375ml tepid water
200g sourdough starter
11g sea salt
10g seaweed flakes or powder
50g toasted linseed
50g toasted sesame seeds

Mix the first five ingredients in a bowl until it comes together, then turn out onto the table and knead for 5 minutes. Form into a ball and place in a lightly oiled bowl. Leave to ferment for 3 hours.

Turn out the dough and stretch it so it is flat and wide, place your toasted seeds in the middle and fold the corners in and join so the seeds are sealed inside. Knead the dough for several minutes. Form into a ball. Use a wet teatowel to dampen the top of the loaf, then roll the damp top of the loaf in some more seeds. Place the loaf seeds down into your proving basket. Cover well and leave to ferment for 3 hours.

Preheat the oven to 240˚C. Turn out the loaf onto a tray and bake for 38 minutes.

Photograph by Cristian Barnett. Courtesy of The Simple Things Magazine