This is a recipe from Tess Lister’s website The Miller’s Daughter. It uses Shipton Mill Light Rye. Seeds feature heavily as well as cracked rye grains. The fermentation time on baking day is only about an hour then straight in the tins! The end result is surprisingly light, one of my favourite recipes!
I wasn’t sure this would come out ok. I only refreshed the starter once the night before and it didn’t increase in volume much. Five stretch and folds, 4 hr bulk and 12 hours in the refrigerator. No problem at all 🙂
Made with wheat gluten (seitan), tapioca flour and loads of spices. The seitan makes it quite chewy but we’ll see what it’s like sliced and fried. More sourdough tomorrow!
Update: I cooked a pasta bake using slices of the sausage and vegan moxxarella and it was Great! The slight over spiced flavour and chewy texture changed completely and it was like having an italian sausage pasta bake, but probably better!