Wholemeal and granary cob
Granary sour dough bread recipe:
500 ml sour-dough liquid starter
1 heaping teaspoon each
ground cumincaraway seedscoriander seeds – freshly ground
poppy seeds
1 heaping tablespoon each
chapped hazel nutsblack treacle
2 heaping tablespoons sunflower seeds
In a small bowl fill 1/4 full of warm water (3/4 cup?)
add one heaping tablespoon each
sugar
yeast
set aside to proof.
mix sourdough starter
add yeast mixture and blend
add sufficient flower:
whole wheatgranarywhite
mix by hand till wet but holds together.
put flower on board and dump dough on to it
knead and divide into loaves of 500 grams
with the remainder make biscuits or small loaf
form into loaves and place in greased pans
score tops
brush tops with yeast water remaining in the bottom of the bowl
sprinkle and press in pumpkin seeds
sprinkle flour on top
raise until doubled in size, perhaps 2 hours.
preheat oven to 200 Celsius
put in a pan with a cup of water
loaves of bread
and bake for 35 minutes until done.
refresh the liquid yeast by doubling the volume with water
and add 1-2 tablespoons of flour.