The perfect bread with cheese. The sweet grittiness of the figs together with the nutty crunch of the pumpkin seeds on a tangy sourdough is a winning combination. The flour comes from Shipton Mill in Gloucestershire and I use a sourdough starter based on Shipton Mill’s Light Rye flour. Proving takes about 24 hours with my sourdough.

100g starter (mine is made with rye flour)
225-250ml water
100g Shipton Mill white bread flour no 1
350g Shipton Mill Fig, spelt and pumpkin seed flour
10g rock or sea salt