Make your own sourdough starter!!.
1 tsp honey
1/4 cup Rye Flour
Twig & leaves of a Hawthorne tree (contains the yeast)
Dissolve honey in the warm water. Add flour and place small twig in mixture. Pour in glass jar with lid.
Shake daily and undo lid to release gas. Store in a dark place ie cupboard.
After 7 days the culture should be ready. It will smell sweet/sour and the gases will be released when you open the bottle.
To keep the starter going for next time leave a bit left in the jar and add more flour and water. Shake daily as mentioned before.
2 tbsp oil (we use Rapeseed)
1 tsp Sugar
1/2 cup Sourdough Starter
1 tsp salt
1 1/4 cup Rye Flour
1 1/4 cup Wholemeal Flour
1 cup of Seeds of your choice. We use Poppy, Linseed, Sunflower, Millet, Sesame and Pumpkin seeds.
Place starter, sugar and oil in a bowl or your mixer , add seeds then add flour and salt. Add water to the mix and blend until it consolidates. It should be quite a wet mix. Leave it to stand for about an hour. It will become more firm as the seeds will soak up the water. Then add more water if needed. Kneed or mix in mixer and place in glass bowl and cover to prove for 24 - 30 hours (you should hear a popping sound). Place in a 2lb loaf tin then prove for another hour or more until its risen to suit and bake in a 150 degree C fan oven for 1 hour and 15 mins.