Ingredients, (using all Shipton Mill organic flours)

• 2tbsp dark rye flour
• 6 tbsp Italian ciabatta
• 6 chopped sundried tomatoes plus oil
• handful freshly picked fennel seeds
• mugful rye sourdough starter
• 1tsp sea salt
• extra cooled boiled water

Method

one evening

• In a large bowl whisk all ingredients into a thick batter-like consistency and leave overnight.
• In the morning add extra Italian ciabatta flour for a kneadable dough and knead for several minutes
• put dough into an oiled tin and leave for two hours to prove.
• bake in a preheated hot oven for 30 minutes.
• lower heat to 200 degrees C and bake for 10 more minutes
• cool on a wire tray
• enjoy!