Craig Glennie

This recipe is posted to preserve it on the internet in case the original goes away. Any ingredients not easily found at a supermarket (eg kibbled rye) can be found at Bin Inn.

The Original Recipe

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 2x 750gm loaves

Ingredients (Original)

  • ½ cup kibbled wheat
  • ¼ cup kibbled rye
  • 4 cups high grade bread flour
  • 1 cup whole meal flour
  • ¼ cup rolled oats
  • ½ cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 2 Tbsp Quinoa
  • 3 tbsp flax seed
  • 3 Tbsp chia seeds
  • 3 tbsp sesame seeds
  • 2 tbsp gluten
  • 2 Tbsp skim milk powder
  • 1/3 teaspoon instant yeast
  • 2 3/4 teaspoons salt
  • 3 1/4 cups cold water
  • 1 tsp wine vinegar

Here is the recipe modified per her notes in the comments section. A number of ingredients are removed:

Ingredients (modified per Jacqueline’s later comments)

  • 0.5 cup kibbled wheat
  • 0.25 cup kibbled rye
  • 4 cups high grade bread flour
  • 1 cup whole meal flour
  • 0.25 cup rolled oats
  • 0.5 cup sunflower seeds
  • 0.25 cup pumpkin seeds
  • 3 tbsp flax seed
  • 3 tbsp sesame seeds
  • 1/3 teaspoon instant yeast
  • 2.75 teaspoons salt
  • 3.25 cups cold water
  • 1 tsp wine vinegar

Directions (the same for either set of ingredients)

  1. Place the dry ingredients in a large bowl and mix well (seeds are all optional)
  2. Add water and vinegar
  3. Mix well until a shaggy dough forms.
  4. Cover bowl and dough with a plastic bag and leave in a warm place in winter or on bench in summer for 12 -18 hours to rise. Leave for longer if cold weather, it needs to have bubbles forming on the top of the dough when ready
  5. When dough is bubbly on top, stir and fold dough over on itself once or twice, using a silicone spatula. It is a very wet sticky dough.
  6. Cover and let rest about 15 minutes.
  7. Using a spatula, gently shape dough into a ball, folding it over on itself, no kneading necessary.
  8. Dust flour over the bottom of the bowl and place the dough seam side down into the bowl. Cover and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  9. Half an hour before dough is ready, heat oven to 220 deg C and place the 4 1/2 litre cast iron dutch oven and lid in to heat also.
  10. Tip dough gently into hot dutch oven container, seam side up. (No need to grease container, doesn’t stick, can use baking paper liner if you must). Sprinkle quickly with water and put lid on pot and place back in oven. (I use a silicone spatula to ease the dough from the sides of the bowl cleanly as I tip it into the bowl. I try to prevent any strands of dough from breaking)
  11. Bake 35 minutes then remove lid and bake a further 10-15 minutes to brown top. Remove from oven, tip bread onto a rack, cover with a tea towel and leave to cool. Do not slice until cool..