This recipe uses a kitchen scale for all measurements including the water and sourdough, it uses a bread machine to mix

Zero the machine mixing bowl on your scales then following this order:

1. 4g sea salt
2. 300g Orgainic white flour No 4 (105)
3. (optional) 50g Organic Dark Rye Flour - Type 1350 (603)
4. 20 - 50g Organic Fig, Spelt and Pumpkin Seed Flour
5. (optional) 20g Organic Chopped Rye for Pumpernickel (607)
6. Add a minimum of 50g sourdough made from orgainic white (I use 90% of my sourdough made over 3 or 4 days)
7. Add water to bring total weight upto 700g (use your judgement)
8. 2g max of yeast (1g is preferable)

Place it all in the bread machine and use the French bread setting

Because of the low amount of yeast the rise will not be complete by the end of the cycle so you can either take the mix out at the end and transfer to a large bread tin/ container of your choice or leave it in the machine.

The last rise will take approximately 100 minutes

Preheat the oven and cook at 230C for 30 minutes

Remove from tin and check that your bottom isn't soggy

You should have a open gold to brown loaf. The photos are 3 x variations