Our organic seeded white flour contains a blend of pumpkin, sunflower, linseed, and poppy seeds, which lend a richness of flavour to breads. One of our millers created this flour following requests from a number of bakers for a seeded blend, to be used for both sourdough or yeasted breads.

It’s delicious with butter and marmite, and honey also works beautifully with the flavours of the seeds.

This is Chris Holister’s recipe for one of the ways you can use this flour when making sourdough. For his method, you will need a casserole pot/Dutch oven, and some baking parchment.

Ingredients- Makes one loaf

•  500g Seeded White Organic Flour, plus extra for dusting
• 100g sourdough starter
• 350g water (around 40C)
• 10g salt

Method

Place all ingredients except the salt into the bowl.

Mix well until all the ingredients are well incorporated, cover and leave for 30 mins to autolyse.

Next add the salt and a tablespoon of water, work this well into the dough and then cover and leave for 3-4hrs folding every 30 minutes. Once ready the dough should feel nice and pillowy and have increased in volume by a third.

Tip out on to a lightly floured work surface and shape into a round (or whatever shape you like, depending on your equipment you may prefer oval).

Place into a lightly floured large bowl and leave out for 1 hour before placing in the fridge overnight.

Preheat the oven and casserole pan to 250C.

Flip the loaf out of the basket on to some parchment and slash.

Lift the loaf on the parchment paper into your hot casserole pot and place in the oven with the lid on for 30 mins.

Remove the lid and continue to bake for 15-20 mins until you get the desired colour.

Place on a wire rack to cool for at least an hour.