WHITE RYE & SESAME SEEDS
Organically grown wheat flours
Organic rye flours
Organic sesame seeds
The mix of white wheat and rye flours is a favourite for many sourdough bakers – the rye adds a greater depth and a rich tang that makes a white-ish dough so much tastier.
The sesame seeds in this loaf don’t run through the dough but instead coat the crust. During the baking process (which starts off at 275 Degrees C), they toast and become crisp and delicious.
I use a mix of medium and dark rye flour in this dough which adds plenty of rye bran giving the dough its off-white/grey colour.
The addition of rye flour can really speed up the fermentation and this dough needs a careful watch kept on it during its warm fermentation stage – too long or too warm and the whole thing collapses!