Seasonal Bread: Wild, Red Miso & Sesame sourdough
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Why wild? Because this loaf is made with flour from Wildfarmed, who work with farmers across the UK and France embracing regenerative approaches to improve farm biodiversity and soil condition. All of their crops are grown without the use of pesticides or herbicides, include species-rich cover-crops and integrate animals wherever possible. The flour I use is a combination of their rustic white wheat and wholegrain.
This wonderful flour is combined with the nutty, umami flavour of red miso (a fermented soya bean) and roasted black and un-hulled sesame seeds.
An aromatic and rounded loaf with a light, crispy crust and a soft, fluffy crumb, this seasonal sourdough pairs fantastically with toppings from mushrooms and eggs to chocolate spread.
This bread is slow-leavened and takes two days to prepare and bake fresh to order.
Ingredients: wheat and rye flour, water, red miso (soya beans, rice, salt, water, yeast, koji culture), sesame seeds, kosher sea salt, sourdough culture.
Whilst every care is taken in the handling of my ingredients, my bread is baked in an open kitchen and may contain traces of nuts, egg or dairy.