The Shackleton

⇐ Bread

This is quite a heavy bread, as you would expect with the ingredients. Has a feel of dutch 'roggebrood', or pumpernickel, without being quite so dark or heavy.

I haven't tried as yet, but I think the dough could have more hydration, - a bit more water.

It takes quite a while to make in elapsed time, so start the day before, but very little effort required. Allow 2 hours for the soaker, 4-5 hours proving and then bake, as well as cooling for 12 hours before eating.

Ingredients

for the soaker

75g oats, e.g. porage oats

75g linseeds, or flax seeds

150ml water

for the dough

170g wholemeal flour

170g wholemeal (dark) rye flour

85g bread flour

205ml water (I think this could be more, maybe 230ml)

100g rye or wholemeal sourdough starter

45g black treacle, i.e. about 2 Tbsps

10g salt

Method

1. Make soaker Mix the soaker ingredients together and allow to stand for at least 2 hours
2. Make dough Mix all the ingredients, including the soaker, together in a bowl to make a shaggy dough. Leave to prove at room temperature in a lightly oiled bowl for 45 minutes.
3. Fold Give the dough single fold, i.e. gently pull each side of dough over the top. Prove for a further 45 minutes
4. Pre-shape Flatten the dough out on a lightly floured surface and form into a ball
5. Shape Grease a loaf tin and shape the dough for the tin, placing seam side down, gently pushing the dough down so that the corners get filled. Cover and leave to prove for 2-3 hours or longer, even overnight. It won't rise much
6. Bake Slash a line down the length of the dough and bake in a 210℃ oven for 50-60 minutes. Remove from tin immediately and allow to cool completely on a rack before slicing - ideally for 12 hours or more.

Slow dough - Real bread ed. Chris Young, recipe Fergus Jackson

Oat, rye and linseed bread

Oat, rye and linseed bread