Sourdough Rye with Hemp, Linseed & Camelina

Method

1. In a large bowl, mix together your bubbly starter with the very warm water. Next add your flour, mixing together until it’s completely incorporated.
2. Next fold in the salt, followed by the seeds. The mix will be thick and quite wet but that’s okay as there’s no need to knead! Using a wet dough scraper will help you bring the mix together.
3. Lightly oil your tin, making sure you cover the sides as well as the base. Use your dough scraper to tip the mix into the tin and gently smooth down the top to an even-ish surface. Sprinkle over a few more seeds, gently pressing them into dough.
4. Cover the tin with a damp tea towel or food-safe plastic bag and leave somewhere warm to ferment overnight.
5. The next morning, set your oven to 210 C. Once the oven is nice and hot, pop the tin into the centre of the middle shelf and quickly close the door. Bake the loaf for around 40- 50 minutes.
6. Once cooked, remove from the oven and use a spatula to carefully flip the rye loaf out of the tin and onto a cooling rack. This stops if from getting a soggy bottom.
7. The rye needs to be completely cool before you slice it, as otherwise it’ll fall apart. Some say it’s best to wait until the next day, but we’ll leave that up to you. Once you’ve started to eat it keep the loaf wrapped in a clean tea towel, to keep it fresh.