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German Vollkornbrot With Rye And Spelt German Vollkornbrot With Rye And Spelt
Ingredients
- Soaker
- 225 grams cracked rye berries (1 3/4 cups)
- 315 grams water (1 1/3 cups)
- Sponge
- 320 grams rye whole grain flour (2 1/2 cups)
- 320 grams water (1 1/3 cups)
- 20 grams sourdough starter (1 Tbsp)
- Final Dough
- All of the Soaker
- All of the Sponge
- 170 grams spelt whole grain flour (1 1/3 cups)
- 14 grams salt (2 1/2 tsp)
- 75 grams sunflower seeds, unsalted (2/3 cup)
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