Seeded White Sourdough

Our organic seeded white flour contains a blend of pumpkin, sunflower, linseed, and poppy seeds, which lend a richness of flavour to the crumb that can be taken in either a savoury or sweet direction. One of our millers created it following requests from a number of bakers for a seeded blend, but you can of course create your own seed mixes and add them to any white bread flour for a similar effect.

This flour is also lovely for rolls or yeasted breads. I love it toasted with plenty of butter and marmite along with a cup of tea in the morning, or drizzled with liquid honey for something sweeter.


  • 500g Seeded White Organic Flour
  • 100g sourdough starter
  • 350g water (around 40C)
  • 10g salt


Place all ingredients except the salt into the bowl.

Mix well until all the ingredients are well incorporated, cover and leave for 30 mins to autolyse.

Next add the salt and a tablespoon of water, work this well into the dough and then cover and leave for 3-4hrs folding every 30 minutes. Once ready the dough should feel nice and pillow and have increased in volume by a third.

Tip out on to a lightly floured work surface and shape into a round (or whatever shape you like, depending on your equipment you may prefer oval).

Place into a lightly floured large bowl and leave out for 1 hour before placing in the fridge overnight.

Preheat the oven and casserole pan to 250C.

Flip the loaf out of the basket on to some parchment and slash.

Lift the loaf on the parchment paper into your hot casserole pot and place in the oven with the lid on for 30 mins.

Remove the lid and continue to bake for 15-20mins until you get the desired colour.

Place on a wire rack to cool for at least an hour.