Gunalay Bumbaali loaf

In this recipe, the bakers at Wild Rye’s Baking Co. use Gunalay flour (Mitchell grass) and Bumbaali flour (Button grass) along with some black wattleseed, all from Black Duck Foods from Yuin Country. The other flours come from a sustainable range sourced from Wholegrain Milling in Gunnedah NSW.

Makes 2 good sized loaves


500g sustainable white bakers’ flour
80g Gunalay flour
80g Bumbaali flour
35g black wattleseed
10g malt syrup
320g levain
375g water
12g salt


Mix the flours together dry.

Place the levain and water into the bowl with flours. Add the malt syrup. Mix until combined.

Add the salt. Knead the dough for two mins, pulling and folding the dough on itself.

Add the wattleseed in, making sure to sprinkle it in evenly.  Keep kneading the dough until it becomes a nice clear dough with plenty of spring.

If you feel it is a bit tight, add more water in. The moisture content will change as the seasons of the grains change.

Allow the dough to rest for around two hours in a warm area. One hour into that rest, fold the dough over onto itself.

After resting, flip the dough out on to a bench ready for moulding.

Divide the dough into two. Mould each portion of dough into a firm ball shape. Allow to rest for about 20 minutes or until the dough balls have become relaxed and workable again.

Push the dough out to a make a rectangle shape, pushing the air out of the dough. Start to roll the dough towards yourself as tightly as you can, making a nice log shape, making sure you have all the edges and the bottom seam sealed.

Lightly dust a banneton with flour to prevent sticking, then place the dough with the seam facing upwards into it.

Allow the dough to rise to at least double the height; when the dough is pushed down with your thumb, it should spring back.

At this point, you can place the loaf in the fridge for a little sleep. The time is up to you but we found the best results are between 12 and 48 hours. Bake one loaf each day if that suits.

When you’re ready to bake, if you have an oven stone place it in and get it hot. Heat the oven to 200–210°C.

Flip the loaf onto the stone or a tray and then dust it with some flour.

With a sharp knife, slice a cut into the top the length of the dough on a slight angle. Play with any decorations if you would like more detailed cuts, etc.

Place loaf into the oven and spray the side of the oven with a little bit of water helping to create a hot and steamy environment inside the oven.

Leave the door shut for 20 minutes. Pop your head in and have a look after the 20 minutes and check the colour. If you are happy with the colour turn the oven down to 185 and continue baking for another 20 mins or so.

Once you think the loaf is baked, you can test this by tapping the bottom—you should hear a hollow sound coming from the crust.

Cool slightly, slice and smother it as thick as you can with butter. It was a nice loaf to have with a little bit of honey. It has an incredible flavour. Enjoy!

Recipe by the bakers at Wild Rye’s Baking Co, Pambula, NSW

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