The Mill Loaf With Natural Leaven

This almost no-knead bread recipe uses a mix of white, wholemeal, spelt flour and a rye sourdough starter, though the recipe could use any other flour or combination. The method is almost identical to the white leaven bread in The Handmade Loaf by Dan Lepard
, however the result is a bit different, with a dark, nutty sour taste to the crust and crumb thanks to the use pure rye sourdough starter.

  1. In a large bowl, whisk the leaven with the water. Add the flours and salt. Mix the ingredients together to form a sticky mass. Cover and leave 10-15 minutes to stand, to allow gliadin and glutenin proteins in the compound gluten to hydrate and bond.
  2. On a lightly oiled work surface, place the dough and knead briefly, 20 to 30 seconds will be enough. Shape the dough into a ball and put it back into the mixing bowl. Cover and refrigerate overnight. Next day, scrape the dough on to a lightly oiled work surface and pat it out to form a rectangle, roughly 40cm x 20cm. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so we have 3 layers of dough, like folding puff pastry.
  3. Pat it out again and fold it once more. Leave one hour at room temperature and repeat. Leave another hour and repeat. The dough should be rising nicely. To check, slash the dough with a sharp knife. It is ready to shape once bubbles formed in the dough. Otherwise leave the dough a further hour to check again.

  4. Divide the dough into 3 smaller dough. Shape into balls on a lightly floured surface and allow to rest for 20 minutes. Form dough into a baton or round. Turn the shaped loaves into the floured baskets or tins with the seams up and leave them to finish rising. They're ready for baking when doubled in size, about 3 hours.
  5. Preheat the oven to 220C/425F. Upturn the loaves on to floured baking trays and slash a few times across it. Bake for 50 to 60 minutes. Remove from oven and cool on a cooling wire.


Alida@mylittleitaliankitchen 26/11/19 17:27

Angie you must open a bakery! Absolutely! You certainly have the skills of a baker. This bread looks divine and I love that you have used different types of flour.

Whats Cookin Italian Style Cuisine 26/11/19 19:27

I would devour every loaf, how delicious they all look!

fimere 26/11/19 20:22

très beau pain j'aime beaucoup
bonne soirée

[Reply] 26/11/19 22:51

Looks beautiful Angie !! I love yours breads. xo

Merryn 27/11/19 00:56

This is perfect bread, those lovely airy holes and perfect blend of flours is just divine :D

Dawn @ Words Of Deliciousness 27/11/19 04:15

Such beatiful loaves of bread. I love the different flour combination.

Valentina 27/11/19 09:09

Another beautiful bread! You're an expert baker. If only I could have a slice. :-) ~Valentina

Nancy Chan 27/11/19 09:37

You make beautiful bread. I love bread.

2pots2cook 27/11/19 10:51

Absolutely beautiful and health version; I guess these last much longer to use during working days of the week for office sandwiches :-) Thank you so much !

Kitchen Riffs 27/11/19 15:41

Wow, SO nice! You're one of the best bakers I know -- SO many different things you make, and they all look wonderful. Like this delish recipe! Thanks.

beyondkimchee 27/11/19 16:00

This is a beautiful loaf of bread. With the combination of different flours, it sounds so delicious. This makes me to bake bread today

Isabell's Kitchen 27/11/19 16:52

I love homemade bread and this one looks great! You did a great job! :)

Natalia 27/11/19 17:45

Absolutely stunning bread, homemade is always the best ☺☺

foodtravelandwine 27/11/19 23:44

Great bread!!I love the taste of the rye in the bread....your bread must be delicious!!!......Abrazotes, Marcela

SavoringTime in the Kitchen 28/11/19 01:51

It looks gorgeous, Angie! You are such a talented baker!

Balvinder 28/11/19 02:10

These look amazing, Angie! You really are a talented baker.

Królowa Karo 28/11/19 13:40

There is nothing like homemade bread.

Dahn @savorthebest 28/11/19 17:10

Angie, this looks so amazing, I am such a bread-addict and homemade bread is THE BEST!

Jean | 28/11/19 18:32

Beautiful loaves, Angie! I love making bread. And my husband especially likes wild yeast true sourdough bread like this.

Agata 28/11/19 19:27

i love eat bread. Your bread looks really tasty :)

Liz That Skinny Chick Can Bake 28/11/19 23:30

Wow, your bread looks like it came from a fine bakery, Angie! I'd love a thick slice smeared with butter!

Julie 29/11/19 08:29

wow, they are so perfectly baked..lovely!

Sys 29/11/19 08:49

Homemade bread is awesome and tasty. i love your recipe. i must try it :)

Evi Erlinda 29/11/19 11:58

These breads are so scrumptious!

Mae Travels 29/11/19 13:44

Beautiful loaves!

best... mae at

Easyfoodsmith 29/11/19 18:43

That's a gorgeous loaf Angie.

Suja Manoj 29/11/19 21:44

Flavorful beautiful loaf, yum

yonosoymillenium 30/11/19 09:13

anda que maravilla de pan te ha quedado, se les ve super deliciosos

Jeff the Chef 30/11/19 15:11

I haven't bakes bread in a while. Thanks for the inspiration.

mjskit 2/12/19 00:03

Looks delicious and I love breads with a nutty flavor.

GiGi Eats 2/12/19 00:48

YOU need to open a bakery! But I have said this before tons of times Angie! ;)

Juliana 6/12/19 01:03

Angie, your bread look so pretty, I love the idea of mixing all kind of flours together...still have to try...thanks for the recipe.

Noob Cook 11/12/19 05:45

A beautiful & rustic looking loaf!


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