Millet Sourdough with Walnuts

I submit the loaves  to Yeastspotting.

200 g rye sourdough

200 g whole wheat sourdough

766 g water

300 g whole grain millet flour*

783 g whole wheat flour

Combine the ingredients and autolyse for 1 hour. Then mix in:

200 g chopped walnuts

23 g salt.

Knead the dough and set aside for 30 minutes. Knead again, cover and let ferment for 3-4 hours.

 Shape two loaves and let the proof for 2 hour.

Bake for 20 minutes at 490 F and for 20-30 minutes at 450F.

*millet makes the dough rise like crazy, but from my experience millet flour also makes crumb drier and crust    was though on the next day after baking; but I really liked the taste.