Prepare soaker and pate fermentee the night before you want to make bread

Soaker

6.4oz Shiptons cracked rye

8oz Boiling water

Pour water over rye and leave covered overnight to soften

Pate fermentee

6.4oz Shiptons Organic No4 Bread flour

4.2oz water

1/2 tsp salt

1/8 tsp instant dry yeast

Disperse yeast in water. Add flour and salt and mix until smooth. Cover with cling film for 12-16 hours

Final dough

1lb 9.6oz Shiptons Organic No4 Bread flour

13.4oz water

1 tbsp salt

1 1/2 tsp instant dry yeast

2 tsp malt syrup

6.4oz sunflower seeds - you can toast these before hand if you want a nuttier flavour the night before

soaker

pate fermentee

Place all ingredients except the pate fermentee in mixing bowl. It is easier to incorporate with a mixer but can be done by hand. Mix on first speed for 3 mins to incorporate ingredients.

Once dough starts to come together add the pate fermentee in chunks. Mix on second speed for 3-4 mins.It will be loose but the dough will have strength and gluten development. If doing by hand it will take longer.

Ferment for 2 hours, folding the dough after the first hour.

Divide the dough into your desired shapes/sizes, preshape and leave to rest covered with plastic on surface with seams up for about 20 mins.

Then shape into tight round boules. You can put these into bannetons or between bakers linen. Leave to ferment for 1-1 1/2 hours

Transfer risen loaves onto hot baking tray/stone and slash as desired Steam the oven and bake at 200 degrees c. 1.5 pound loaves will take about 40 min .

cool and enjoy!