Rye Sourdough Cubes

I submit the loaves  to Yeastspotting.

1100g rye flour, stone ground

140 g dried dark cherries

140 g dried apricots, chopped

982 g hot water

Combine the ingredients, cover and set aside for 12 hours.

Then add :

289 g whole wheat sourdough starter

26 g salt

86 g cooked wild rice

Combine the ingredients, cover and let ferment for 12 hours.

Divide the dough into four pieces. Shape 4 cubes and coat the with multigrain cereal (rye, barley, oats, wheat) and put into loaf pans. Proof at room temperature for 5 hours. Heat your oven to 500 F with a baking stone inside.

Proofed loaves

Bake for 20 minutes at 490-500F.
Remove the loaves from the pans and bake on the baking stone for another 20 minutes at 470F.