Soya Milk, Oat & Seed Sourdough
A healthy loaf that is made even more deliciously nutty with the addition of soya milk. You can use any combination of seeds or even nuts to adjust this recipe to your liking.
Ingredients for a 750g loaf:
For the sponge:
For the dough:
· 50g seeds (linseeds, sunflower, etc.)
· 50g rolled oats
· 100ml boiling water
· 60g wholemeal or rye flour
· 215g white bread flour
· 1-2 tsp fine salt
Start the sponge 8 hours or the night before you want to make the dough. Do this by mixing together the sponge ingredients. Cover and leave overnight.
When the 8 hours are over and the sponge looks frothy on top it is ready.
Pour the boiling water over the seeds and oats and leave to soak for 10 minutes. Mix the flours, seeds and oats into the sponge to form a dough.
Knead for 10 minutes, then add the salt and knead for another 5 minutes to incorporate it.
Cover the dough and allow to prove somewhere draught free and warm (18 - 24°C) until doubled in size.
Then, using a scraper, tip the dough onto a floured work surface and shape it into a log. Place the log seam-side up onto your prepared (and floured) baker’s linen. Make sure the sides are supported by pinning the walls of the linen together loosely.
Watch this short video to see how it's done:
Allow to prove for a few hours until the sides spring back when gently poked.
Place an oven-proof bowl or tray on the oven floor and fill it with water, and preheat your oven to its maximum setting.
Have a peel or baking tray ready for sliding your loaf on to. Place it next to one of the long sides of the loaf. Now take the end of the linen on the other side of the loaf and gently lift it up to allow the loaf to roll onto the peel/tray. Slide the loaf into the hot oven and bake for 10 minutes on the maximum heat setting. Then turn it down to 180°C (160°C fan-assisted oven) and bake for another 35 minutes.
Remove from the oven and allow to cool on a wire rack.