3g fresh yeast
20g purple wholemeal flour
60g strong flour
60g warm water
Mix all of the ingredients together until smooth. Place into a lightly oiled container covered with plastic and allow this to ferment overnight.
180g purple wholemeal flour
240g strong flour
15g gluten flour
20g fresh yeast
300g warm water
100g chopped walnuts
35g kibbled rye (soaked for 24 hours)
170g Barker's Professional Seville Orange and Fig Breadshot
Mix the flours, salt, yeast, water and pre-ferment to a well-developed dough.
Once the dough has been developed add the Barker's Professional Seville Orange and Fig Breadshot, linseeds, walnuts and kibbled rye. Mix through until clear.
Round the dough and place into a lightly oiled container covered with plastic to ferment for 40 minutes.
Knock back the dough and round back up. Give the dough 20 minutes fermentation.
Turn the dough out and scale and mould the dough as required.
Bake at 230ºC with 2 seconds steam.
NOTE: This quantity makes 3 loaves at 415 grams each, baked for approximately 25 to 30 minutes in a deck oven. But you may prefer bigger loaves or even rolls.