600 g whole wheat flour
600 g 100% stone ground rye flour
112 g cashew nuts
120 g dried peaches
1000 g hot water
Mix the ingredients in a large mixing bowl and set aside for 12 hours.
104 g rye sourdough, stiff
163 g whole wheat sourdough, stiff
2 tablespoons wattle seed*
24 g salt
Combine the ingredients, cover and let ferment for 10-12 hours.
|Wattle Seed on Stone Ground Rye Flour|
Shape the loaf and preheat your oven to 500F. Bake for 40 minutes at 470 F, for 20 minutes at 450F and for last 20 minutes at 400F.