Jeff Poole’s Vogels

As from the post on Perfect Sourdough

21x11cm tin

2 cups mixed grains and seeds (280g)

(Rolled oats, linseeds, sunflower seeds, maize and a few others. I usually add pumpkin seeds if I have them)

20g salt

2 cups boiling water 480g

2 cups high grade flour (310g)

20g gluten flour

400g sourdough poolish (100% hydration)

20g molasses

Makes 1400g of batter

Measure out seeds and grains. Add molasses. Pour over boiling water and leave to sit for about 30 minute or longer if you can.

Mix in flour and gluten, salt and starter.

Put into an oiled tin and leave to almost double. (4hrs?)

Bake at around 200 C for about 40 min.

Page footer