Black Ale and Rye Seed Bread Recipe - Great British Chefs
Scott Davies' black ale and rye seed bread recipe is proof of the chef's dedication to local produce.
Ingredients
- 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
- 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
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