RECIPE
HOME COMFORTS This month, Esther Sánchez goes savoury with a bread recipe that’s proving particularly popular…
T here is something counter, especially when it is made slowly, with simple ingredients and proper fermentation. These mini seeded sourdough breads are inspired by the ones that I bake for my customers at the Bake & Cake Shed located in Cherry Hinton incredibly comforting about a freshly baked loaf cooling off on the kitchen
(CB1 8BN), where sourdough is one of the most popular products. I have always believed that real bread should be honest: long- I have always believed real bread should be honest
fermented, naturally leavened and made with quality flour, seeds and time rather than unnecessary additives. That philosophy is what led Chocolatisimo to become part of the Real Bread Campaign map this year. These small loaves are wonderfully soft, deeply flavourful and perfect for sandwiches, morning toast or simply enjoyed warm with salted butter.
MINI SEEDED SOURDOUGH BREADS Makes 8 mini loaves (approx 1kg dough total)
INGREDIENTS • 420g Shipton Mill seeded & malted strong flour • 60g strong wholemeal flour • 350ml water • 80g active sourdough starter • 10g fine sea salt • 12g Spanish Picual olive oil • 6g organic barley malt extract • 55g mixed toasted seeds (sunflower, pumpkin, flaxseed and sesame)
METHOD 1. In a large bowl, combine the flours and 320ml of the water. Mix until no dry flour remains and leave to rest for 30 minutes. 2. Add the sourdough starter and mix well. Leave for 15 minutes, then add the salt dissolved in the remaining water, followed by the olive oil and barley malt extract. 3. Knead briefly until smoother, then add the toasted seeds. Cover and leave to bulk ferment for four to five hours at room temperature, performing three to four sets of folds during the first two hours. 4. Divide the dough into eight equal pieces and gently shape into small logs. Place into lightly greased mini loaf tins. 5. Cover and refrigerate overnight for a slow final prove. 6. The next morning, bake at 220°C for ten minutes with steam, then reduce to 190°C and bake for a further 18-22 minutes until deeply golden. 7. Leave to cool fully before slicing.
42 JUNE 2026 CAMBSEDITION.CO.UK
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