A wonderful whole-wheat bread packed with plenty of seeds and grains and sweetened with honey. Made with a rye sourdough starter, which I hope is already maturing in your pantry ;). Thanks to the small addition of yeast, this whole-wheat
From now on, this is my favourite rye sourdough bread. It’s soft, rises beautifully and quickly, and requires no kneading – simply mix all the ingredients with a wooden spoon. The addition of dried prunes is a stroke of genius! This rye bread with
Five-grain sourdough bread is a rye sourdough loaf enriched with five different grains and seeds, based on a recipe by master baker Jeffrey Hamelman. Although it contains as much as 75% white bread flour, its flavour is reminiscent of a hearty wholemeal seeded loaf.
A beautiful sourdough pumpkin loaf enriched with pumpkin purée, which gives it its stunning golden-orange crumb. It has a wonderfully crisp crust and a soft, airy interior with an open crumb. I used deeply coloured purée from Hokkaido pumpkin (known in the UK as