Granary Wheat & Rye Bread (Rye Base)

[Panasonic SD-255, programme "French" = 6h]

300 gr. rye sourdough base
500 gr. Hovis Granary bread flour
2 teaspoons salt
250 ml water

Wholemeal wheat & rye Bread with linseed (Rye Base)

[Panasonic SD-255, programme "French" = 6h]

300 gr. rye sourdough base
500 gr. Hovis strong  wholemeal bread flour
8 tablespoons = 75 gr Holland & Barrett brown linseed
2 teaspoons salt
300 ml water

Wheat & rye Bread with mixed seeds (Rye Base)

[Panasonic SD-255, programme "French" = 6h]

300 gr. rye sourdough base
500 gr. Allinson Seed & Grain White Bread Flour
8 tablespoons = 90 gr Holland & Barrett "Omega Sprinkle" (pumpkin, sunflower & sesame seeds, brown & golden linseed)
2 teaspoons salt
250 ml water

White Seame Bread, (Wheat Base)

[Panasonic SD-255, programme "French" = 6h]

250 gr. wheat sourdough base
500 gr. Allinson seed & grain white bread flour
8 tablespoons = 75 gr Holland & Barrett sesame seeds
2 teaspoons salt
250 ml water

Base Dough (Wheat)

This is how the wheat base dough looks after feeding;
one can see that wheat is not as 'active' as rye.
Wheat sourdough is almost liquid; a bit like buttermilk.

Base Dough (Wheat)

This is how the wheat base dough looks before feeding:

Wholegrain Five Seed (Rye Base)

[Panasonic SD-255, programme "French" = 6h]

300 gr. rye sourdough base
500 gr. Doves Farm organic strong  wholemeal bread flour
8 tablespoons = 90 gr Holland & Barrett "Omega Sprinkle" (pumpkin, sunflower & sesame seeds, brown & golden linseed)
2 teaspoons salt
280 ml water

Base Dough (Rye)

This is how the rye base dough looks after feeding:

Base Dough (Rye)

This is how the rye base dough looks before feeding:

Wholegrain Seeded, with Coarse Oates (Rye Base)

[Panasonic SD-255, programme "French" = 6h]

300 gr. rye sourdough base
300 gr. Sainsbury's "Taste the Difference" wholegrain seeded bread flour
200 gr. Doves Farm organic strong  wholemeal bread flour
8 tablespoons Mornflake coarse oatmeal
2 teaspoons salt
280 ml water

Base Dough (Wheat)

Take the sourdough base out of the fridge.
Feed the sourdough base two or three times, with 8h intervals in between.
Use Hovis strong white bread flour for feeding.
Feed with 100 gr. flour and 100 ml water at a time.
Let the sourdough base raise another 8h before the preparation of the baking dough.
Put the sourdough base back in the fridge after you prepared the baking dough.

Base Dough (Rye)

Take the sourdough base out of the fridge.
Feed the sourdough base two or three times, with 8h intervals in between.
Use Doves Farm organic strong wholemeal rye bread flour.
Feed with 100 gr. flour and 100 ml water at a time.
Let the sourdough base raise another 8h before the preparation of the baking dough.
Put the sourdough base back in the fridge after you prepared the baking dough.