The Shackleton
- 30m Prep Time
- 55m Cook Time
- 14h Ready In
A hearty sourdough bread made with wholemeal and rye flours, oats, and linseeds, sweetened with black treacle. The long fermentation and overnight cooling develop deep flavor and a dense, moist crumb.
Ingredients
- 75 g jumbo rolled oats
- 75 g linseeds/flaxseeds
- 150 g water
- 170 g wholemeal/wholewheat bread flour
- 170 g wholemeal/wholegrain (dark) rye flour
- 85 g white bread flour
- 205 g water
- 100 g wholemeal/wholewheat or rye sourdough starter
- 45 g black treacle/molasses
- 10 g fine/table salt
- oil for greasing
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 180 mg
- Iron: 17.5 mg
- Magnesium: 566 mg
- Phosphorus: 1579 mg
- Potassium: 1730 mg
- Zinc: 12.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 75 g jumbo rolled oats
- 75 g linseeds/flaxseeds
- 150 g water
- 170 g wholemeal/wholewheat bread flour
- 170 g wholemeal/wholegrain (dark) rye flour
- 85 g white bread flour
- 205 g water
- 100 g wholemeal/wholewheat or rye sourdough starter
- 45 g black treacle/molasses
- 10 g fine/table salt
Prepare
- oil, for greasing
Let's Cook
-
Step 1.
In a small bowl, combine 75g jumbo rolled oats, 75g linseeds, and 150g water. Stir to mix, then cover and let sit at room temperature for at least 2 hours to form a soaker.
-
Step 2.
In a large mixing bowl, combine 170g wholemeal bread flour, 170g dark rye flour, 85g white bread flour, 205g water, 100g sourdough starter, 45g black treacle, and 10g salt. Add the prepared soaker. Mix everything together with your hands or a dough scraper until thoroughly combined into a sticky, shaggy dough. Lightly oil a clean bowl, transfer the dough to it, cover, and let prove at room temperature for 45 minutes.
-
Step 3.
After 45 minutes, give the dough a single fold: gently stretch one side of the dough up and fold it over the center, then repeat on the other three sides. Cover again and let prove for another 45 minutes.
-
Step 4.
Turn the dough out onto a lightly floured work surface. Gently flatten it into a rough rectangle, then shape it into a ball by folding the edges toward the center and turning it seam-side down. Cover with a towel or plastic wrap and let rest for 20 minutes.
-
Step 5.
Grease a 1kg loaf tin with oil. Shape the dough into a log to fit the tin, then place it seam-side down in the tin. With a wet hand, gently press the dough into the corners and flatten the top. Cover and let prove at room temperature for 2–3 hours. The dough will not rise dramatically but should show a slight increase in size and a gentle dome on the surface.
-
Step 6.
Preheat the oven to 230°C (210°C fan)/450°F/gas 8. Using a sharp knife or lame, slash a line down the center of the dough. Place the tin in the oven and bake for 50–60 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the bottom. Remove from the tin as soon as possible and transfer to a wire rack to cool completely, ideally for 12 hours or more, before slicing.