This crunchy, flavoursome bread seems to be everyone’s favourite. The formula introduces you to a new concept – the soaker. A soaker is a mixture of grains, flakes or seeds to be added to the dough but before this is done it is soaked in advance with a measured amount of water. This water is absorbed softening the ingredients and preventing them from drawing water from the liquid in the final dough. Soaking is also supposed to add to the nutritional value by making seeds easier to digest.
Several hours before mixing the dough stir together the seeds and the hot water.
Stir the soaker into the water then mix all the ingredients and knead using your normal method. If you’re new to baking check out the Sourdough pdf under the Library Menu.
Form into a rough ball, place in a lightly oiled bowl, cover. Allow to ferment for about four hours stretching each hour for the first three hours. This is not essential but will improve the dough structure.
Alternatively ferment overnight in the fridge.
Prepare a proving basket. If you like, sprinkle the base with a scattering of the same seeds that go into the soaker for effect. Shape the dough and place it in the basket seam side up. Cover and leave for 3½-4 hours checking with the finger tip test after 3 hours.
Preheat the oven to about 210C.
Gently turn out the dough onto a baking sheet floured with wholemeal rye. Slash and bake for about 50 minutes.