Seedy Sourdough Loaf

Crunchy, chewy sourdough loaf, studded with mixed seeds. 

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This is the first variation recipe I have done with my sourdough ferment. Last time I had a ferment, I used the same basic recipe every time I made the bread, which got a bit boring! So this time I’ve decided to experiment with diffferent fillings and shapes, to see how many exciting breads I can make from my ferment.

Here, I have used the same basic recipe as in my first sourdough post, but I’ve used a loaf tin to shape the bread, and I’ve added some nuts and seeds, to give some extra flavour.

This made a lovely robust bread with lots and lots of flavour, much more exciting than a normal sandwich loaf! It tasted delicious with a bowl of soup at lunchtime.

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Ingredients: Makes 1 Loaf

  • 200g Sourdough Ferment
  • 400g Strong White Bread flour
  • 75g Wholemeal Flour
  • 10g Salt
  • 300g Water
  • 200g Mixed Nuts and Seeds

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To Make:

Combine all ingredients for the sourdough in a large bowl (except the seeds), until well combined and the mixture begins to form a ball of sticky dough.

Turn out onto a work surface and knead for 10 minutes until smooth and elastic. Form into a tight ball, and return to a well floured bowl. Cover and leave to prove for around 4-6 hours, until bubbles appear at the top of the dough.

Turn out the proved dough and knead in the mixed seeds. Form into a rectangle by flattening the dough and then folding it into the middle. Coat in flour and transfer to a greased loaf tin, leave to rest for 16-18 hours.

Preheat the oven to 200°C

Slash the top of the bread in a criss-cross pattern and bake in the preheated oven for 40-45 minutes, until evenly browned, and sounds hollow when tapped. Leave to cool on a wire rack.

Slice and serve! Delicious with a hot bowl of soup.

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Cheese and Chutney Roll Ups

Bread swirls, filled with chutney, slices of camembert cheese and a generous grating of cheddar cheese. 

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I made these rolls on Sunday, when I realised I had a lot of leftover dough from my naan breads, and a big slab of Camembert in the fridge that I didn’t have any plans for!  However these are delicious, so there is no need to reserve them only for using up leftovers, they are worth making up a batch of dough for! I’ve used my pear and ginger chutney in this recipe, because I though it would go well with some camembert cheese, and it did!

These make a really good, all in one lunch, and are great to take into work on weekdays, I have been taking mine in all week and have only just run out. So I would recommend making up a batch on a sunday afternoon and adding them as an exciting treat to lunch boxes.

Variations: Literally anything can go in these rolls. I think some sort of cheese combination works best though! Goats cheese and caramelised onion would be tasty.

Ingredients: Makes about 12 Rolls:

  • Leftover dough – 2/3 of a batch OR make up a batch of your own, use the same recipe as for my naan breads. (Use after first proving)
  • 2 heaped tbsp of chutney
  • 1/2 a wheel of camembert cheese
  • Cheddar Cheese, grated to finish

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To Make:

Preheat the oven to 180C, grease a few baking trays.

Roll out the dough into a large rectangle, until the dough is about 1cm thick.

Spread over the chutney, until the dough is evenly covered, right up to the edges.

Scatter over the camembert and cheddar, so the dough is evenly covered.

Roll up the dough lengthways, into a long sausage shape.

Slice the roll into around 12 evenly sized chunks.

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Place the rolls, swirl side down, on a baking tray, cover with cling film and leave to prove for 45 minutes, until the dough has started to expand.

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Bake in the pre-heated oven for 15-20 minutes, until golden brown and sound hollow when tapped.

Leave to cool on a wire rack before serving.

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