Skye black ale, rye and seed loaf

6
45 minutes

Ingredients

Rye and ale starter

  • 50g of apple juice, fresh Braeburn juice if possible
  • 50ml of ale, plus 225ml for feeding the starter (Scott uses Skye Black Ale)
  • 80g of rye flour, plus 180g to feed
  • 10g of raisins

Black ale, rye and seed loaf

  • 160g of ale, Scott uses Skye Black Ale
  • 5g of fresh yeast
  • 65g of wholemeal flour
  • 15g of rye flour, (plus extra for dusting)
  • 7g of sea salt, Scott uses Isle of Skye sea salt
  • 185g of white bread flour, unbleached
  • 12g of black treacle
  • 25g of pumpkin seeds
  • 25g of linseed
  • 25g of sunflower seeds
  • baking spray

Method

1
Begin by making the starter for the bread. Mix together the apple juice, 50ml of ale, 80g rye flour and raisins. Leave at room temperature in a sterilised jar with the lid on
  • 50g of apple juice, fresh, braeburn apple if possible
  • 80g of rye flour, plus 180g to feed
  • 10g of raisins
  • 50ml of ale, plus 225ml for feeding the starter (Scott uses Skye Black Ale)
2
On day 2, refresh the starter by adding 60g of rye flour and 75ml of ale into the same jar. Mix well and leave at room temperature
3
On day 3, refresh by adding 75ml of ale. Mix well and pass the mixture through a large sieve to remove the raisins. Add 60g of rye flour, mix well and return to the jar. Leave at room temperature
4
On day 4, again add 75ml of ale and 60g of rye flour, mix well and leave at room temperature
5
By day 5, the fermentation should have begun and the mixture should be bubbling slightly
6
To make the bread dough, begin by spraying a 30x8x8cm bread tin with baking spray
  • baking spray
7
Mix together the ale, yeast and 185g of the starter. In a separate bowl, mix all the dry ingredients together, then add the remaining ingredients (including the starter mixture) and combine well, until a smooth batter is formed
  • 185g of white bread flour, unbleached
  • 160g of ale, Scott uses Skye Black Ale
  • 5g of fresh yeast
  • 65g of wholemeal flour
  • 15g of rye flour, (plus extra for dusting)
  • 7g of sea salt, Scott uses Isle of Skye sea salt
  • 25g of sunflower seeds
  • 12g of black treacle
  • 25g of pumpkin seeds
  • 25g of linseed
8
Spread the mixture into the tin and wrap the tin in cling film. Leave in a warm place to prove for about 2 hours, or until it doubles in size
9
Preheat the oven to 220°C/gas mark 8
10
Dust the surface of the loaf with rye flour, place in the oven and bake for 10 minutes, then reduce the heat to 180°C/gas mark 4 and bake for another 25 minutes. Remove from the tin and allow to cool for 10 minutes before cutting