Ingredients
Sponge:
1 cup Rye flour
1 cup Organic white bread flour
1 cup mineral water
½ tsp instant yeast
Dough:
2 cups Organic white bread flour
1¼ tsp salt
½ cup mineral water
¼ cup mixed seeds (pumpkin,sesame,linseed)
1. Mix ingredients and leave overnight
2 .To mix dough add ½ cup water to sponge ingredients. Then add rest of dough ingredients leave for 18 hours.
3. Shape dough and put in banneton basket that has been well floured. Leave for 1 hour.
4 . ½ hour before baking, pre-heat oven to 240˚C and place ‘la cloche’in oven
5 Bake at 240˚C for ½ hour. Take lid off and bake for ¼ hour at 200˚C.