Very tasty bread with a slight of sweetness from dried fruit.
226 g dried fruit mix (cherries,blueberries, golden raisins,cranberries)-soak them in boiling water for 10 minutes and drain
400 g wholemeal rye flakes(instant)
993 g whole wheat flour
800 g water (room temperature)
Mix the ingredients in a large bowl, cower and put into refrigerator for 6- 12 hours.
Then remove it from the refrigerator and leave it room temperature for 8-12.
2 tablespoons whole- rye starter (stiff from stone ground flour)
156 g dark rye flour
110 g water
Let it ferment for 8-12 hours.
Add sourdough to porridge.Mix it through with your hands for 10 minutes. It`s not easy at the beginning. Allow to rest for 30 minutes (delayed salt method).
Add the salt (24 g ) and work it through the dough. Let to rest for 30 minutes.
Give it turn and allow to stand for 30 minutes and give it another turn.
Continue the process allowing about half an hour between turns until you achive silk consistency.
Let to ferment for 2 hours.
Shape the loaf and put into baking pan to proof . Proof for 2 hour and then preheat the oven with a baking stone and steaming pan to 500F. Prepare 1 cup of water for steaming.
500F-15 minutes with steam
The loaf goes to yeastspotting at Wild Yeast Blog.