A healthy and tasty loaf available at 600g weight, usually sold as an oblong loaf with significant grigne from the single slash along the length of the loaf. A mixture of sunflower seeds, golden linseeds, pinhead oatmeal and rye flakes with a little salt, is steeped with boiling water and left to soak overnight before being mixed with all the other dough ingredients. It uses only natural leaven, and is a slightly lighter loaf in texture than the seeded cousin.
ENJOY WITH
Sits well alongside the Seeded Sourdough. Try with sweet cured meats and a dry white wine, or toasted with paté.
ORIGIN
This bread takes its inspiration from renowned United States’ baker Jeffrey Hamelman; a certified master baker and inspiration behind the US emergence as serious challengers in the late 1990s at the Coupe du Monde du Boulangerie in Paris.
