This time the soaker comprises a variety of nutritious grains which produce a burst of flavours guaranteed to satisfy the desires of the most ardent of bread lovers.
Several hours before mixing the dough stir together the grains and the hot water.
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 grains 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.
Cool on a wire rack