Sourdough Seed Loaf

Rusticus is the name of my sourdough starter. This Sourdough Seed loaf was inspired by a recent visit to our daughter in Cape Town. Here I have adjusted the recipe to use my sourdough starter to make this incredibly delicious and nutritious Sourdough Seed Loaf.

A very hot oven, a preheated dutch oven and ice are the secrets to creating an industrial bakery at home.

If you want a quicker version on this loaf try my Seed Loaf inspired by Sarah or have a look at a few other bread ideas. If you are new to sourdough bread making there are thousands of videos and inspiring bakers who helped me on my journey. Take a look at where my sourdough journey started and follow the instruction for my Sourdough Bread here

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

• Boil kettle, add seeds to bowl and pour over 120 g of boiling water. Set aside to cool to room temperature
  120 g seed mix, 120 g boiling water
• Cut Rusticus into cubes add 235 g of warm water and leave for 15 minutes to float then blitz with stick blender
  237 g Rusticus, 235 g warm water
• Add seeds to Rusticus and mix to incorporate
• Whisk flour and salt together in a separate bowl
  354 g brown bread flour, 7 g salt
• Add seed mix to flour mix and blend to a shaggy mass
• Cover and leave to prove until double in size
• Place in fridge overnight for slow ferment
• Next morning, take out of fridge and shape into a loaf
• 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
• Proof for further 2 to 3 hours or until well risen
• Preheat Dutch oven in oven at 230°C for 45 minutes
• Place loaf pan inside Dutch oven, add a cup of ice blocks and cover with lid
• Bake for 30 minutes, removed lid
• Turn oven temperature down to 190°C and bake for a further 20 to 25 minutes (96°C)
• Remove from pan and place loaf on wire rack to cool for one hour before cutting

Notes

Four seed mix – 40% sunflower seeds 40% flaxseeds 10% sesame seeds 10% pumpkin seeds high protein 22% per hundred grams high fibre 23% per hundred grams