The Shackleton
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
- Make soaker Mix the soaker ingredients together and allow to stand for at least 2 hours
- 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.
- Fold Give the dough single fold, i.e. gently pull each side of dough over the top. Prove for a further 45 minutes
- Pre-shape Flatten the dough out on a lightly floured surface and form into a ball
- 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 even longer. It won't rise much
- 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