Place the dried raisins in a bowl with warm water to soak overnight
Add starter +flour + water + salt, let it rest for 10 min
Add linseed + raisin
Fold 6 times every 20 min
Bulk rise – oil the bowl, let it rise for about 5 hours
Preheat the oven at 240C˚ the Dutch Oven (I have a le creuset pot).
Slash the top and Bake at 240C˚ for about 30mins with the lid on. With the lid off cook for a further 20min.
Take it out of the oven and let cool for a couple hours.
Decided to those cool side slash that all the cool kids seem to be doing. Just look how cool the breads looks! Also don’t eat the burnt raisins on the top. Burnt raisins don’t taste good. The rest of the bread was really good.
Lovely texture as you can see. The linseed is not very perceptible. The raisin and the rye work really well together. The sweetness of bread is balanced enough to work well with savoury food.
Hello rye sourdough how wonderful you are. Moving on from your plain normal rye sourdough I decided to explore rye and seeded sourdoughs. Again the most wonderful wild yeast blog comes to the rescue with an amazing multi seed multigrain sourdough. The recipe called for shaping into 2 batards (think the shape of fat cigars), but I am more of a boul girl myself as you can see. It does mean the baking time is longer though.
100 g mixed seeds (I used linseed, sunflower, chia, and pumpkin)