Open Source Bread 3: Armadillo Bread

It’s been a while since I posted here, but I’ve been talking about bread recipes recently, so I thought I could continue this series…
This one is the staple I have been baking every other week for the last few years, and it’s the main bread that we tend to eat all the time. It is a true hybrid, 60% wheat and 40% rye, a lot of wholemeal and a bit of white flour, half yeast and half sourdough.


Ingredients for 2 loaves:
400g Rye sourdough starter
200g Wholemeal rye flour
400g Wholemeal strong wheat flour
200g Strong white bread flour
10g Fresh yeast
20g Salt
475g Water
150-250g Mixed seeds (any of sunflower, pumpkin, linseed etc. I change the mix every time)

Mix all the ingredients except the seeds in a bowl, and then work to a smooth dough. Towards the end, work in the seeds. Form a tight ball on a floured work surface, put back in the bowl, cover with cling film and leave to rest foot about 8h (I usually do that overnight). Then work into a ball again, split in half and work every half into a ball again and leave to prove in a proving basket for 1.5h. In the meantime, preheat the oven to 250°C.

After proving, carefully transfer the loaves from the baskets onto a baking tray, and slice them across about every inch. This will allow them to expand to a more oblong shape and will give them the stripy pattern that gave them their name. Quickly mist the oven, then put in the loaves on the bottom shelf. Bake for 5 minutes, then turn down the heat to 220°C and bake for another 30 minutes. Remove from the oven and let them cool completely on a wire rack.

1 thought on “Open Source Bread 3: Armadillo Bread

  1. Pingback: More open source bread | black sea monster

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