Half Rye Half Wheat Sourdough with Wattle Seed

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.

Then add:
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

* Wattle seed is from a tree growing in the dry Australian Outback. Local aboriginal communities hand harvest it from the wild. It looks like ground coffee and combines the flavors of hazelnuts,walnuts, cocoa and coffee. (source)

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.